British Recipes > Bakewell Pudding 2
1/2 cup butter
2 egg whites
apricot or greengage jam
3/4 cup caster/superfine sugar
6 egg yolks
a few drops of almond essence
(see measure conversions for more information)
- Spread a layer of jam onto the base of the pastry.
- Melt the butter in a saucepan.
- Put the sugar, almond essence and the well beaten whites and yolks into a basin and pour the melted butter over them.
- Mix well and pour over the jam.
- Bake at about 220 degrees C. (see temperature conversions) for 10 minutes.
- Reduce the heat and bake until the pastry is cooked and the filling is firm to the touch.
See also:
Bakewell Pudding Recipe (1)
History of Bakewell Pudding
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Comment Script
How to make Bakewell pudding 2:
This Bakewell pudding recipe is made with puff pastry rather than shortcrust. See History of Bakewell Pudding.
Ingredients
puff pastry1/2 cup butter
2 egg whites
apricot or greengage jam
3/4 cup caster/superfine sugar
6 egg yolks
a few drops of almond essence
(see measure conversions for more information)
Method
- Lin an oven proof dish with the puff pastry.- Spread a layer of jam onto the base of the pastry.
- Melt the butter in a saucepan.
- Put the sugar, almond essence and the well beaten whites and yolks into a basin and pour the melted butter over them.
- Mix well and pour over the jam.
- Bake at about 220 degrees C. (see temperature conversions) for 10 minutes.
- Reduce the heat and bake until the pastry is cooked and the filling is firm to the touch.
See also:
Bakewell Pudding Recipe (1)
History of Bakewell Pudding
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- British Recipes Home Page
- Buy Food & Drink Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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