Traditional Teatime Treats Ideas
Bakewell Pudding Recipe
This is a recipe for Bakewell Puddings. Legend has it that once upon a time, a cook in the town of Bakewell in Derbyshire, England, trying to make jam tarts and almond cake accidentally spilt the half made cake into the jam tart. Not wishing to throw away the mix, she baked it and out came bakewell pudding. Which is a slight variation on ....... Don't believe the legends just bake the pudding!
8 oz puff pastry
4 oz sugar
4 egg yolks
2 egg whites
4 oz butter
Pre heat oven to 425F. Roll out the pastry onto a lightly floured surface then grease a shallow pie tin and line it with the pastry. Spread the pastry with a thick layer of the jam then mix the butter and sugar together in a bowl. Then mix in the egg yolks, the beaten egg whites and the almond essence. Spread this "egg" mixture over the jam. Bake for 15 minutes then reduce the heat to 350F for another 20 minutes. The filling should remain soft (i.e. NOT set)
As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.
For US to UK equivalents for food weights and measurements see this rough guide
Whilst these recipes may be freely used they may NOT be reproduced in any format (for example -electronic or paper based) without the website owners PRIOR agreement.