The Bakewell Pudding
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Dairy & Eggs
Pantry / Durable
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Archive recipe
A historic Australian dish of thin puff paste, any kind of jam, egg yolks, egg whites and sugar. Adapted from The Bakewell Pudding, from The English and Australian Cookery Book (1864).
Adapted from The Bakewell Pudding, in The English and Australian Cookery Book (1864), preserved in the Open Recipe Archive's The Australian Table collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/australian-table/recipes/the-bakewell-pudding.md.
The dish
2 of 7 items checked
archive.org
2 of 7 items checked · 2 aisles
Cover a dish with thin puff paste
put a layer of any kind of jam, about half an inch thick
take the yolks of eight eggs and ten whites, half a pound of sugar, half a pound of butter melted, and almond flavour to taste, beat all well together
pour the mixture into a dish, an inch thick
bake an hour in a moderate oven
Adapted from Open Recipe Archive · The English and Australian Cookery Book (1864; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)