Title: Bakewell Pudding (English)
Categories: English
Yield: 4 Servings
8 oz Puff pastry
FILLING
Strawberry jam
4 x Egg yolks
2 x Egg whites
4 oz Butter
4 oz Sugar
Almond essence
Set oven to 425 F or Mark 7. Roll out the pastry on a
floured surface and line a wide shallow dish or a pie
plate. Spread the pastry with a thick layer of
strawberry jam. Cream the butter and sugar in a bowl,
mix in the egg yolks, the beaten egg whites and the
almond essence. Spread this egg mixture over thejam in
the dish bake for 15 minutes and then reduce heat to
350/F or Mark 4 for 20 minutes. The filling is meant
to remain soft and is not intended to set.
This recipe first happened by mistake, when the cook
at the Rutland Arms, Bakewell put the egg mixture on
top of the jam instead of onto the pastry for a
special strawberry tart. The Bakewell Pudding Shop
claim to be the sole purveyors of the authentic
pudding, with the recipe handed down only to members
of the family.
