British Recipes > Staffordshire Yeomanry Pudding

How to make Staffordshire Yeomanry pudding:
A typical egg custard on jam baked in a pastry case traditional dessert.


4 eggs (4 yolks, 2 whites)
some raspberry jam/jelly
1 tablespoon ground almonds
1 cup butter
1 cup caster/superfine sugar
rich pastry to cover
(see measure conversions for more information)


- Grease a pie dish and line with some of the pastry.
- Spread a layer of jam over the bottom of the dish.
- Beat the yolks and whites together.
- Cream the butter, and add sugar, almonds and beaten eggs.
- Pour over the jam and bake in a hot oven 220oc/425of/gas mark6 for a little, then reduce heat by about 20oc and bake for about 50 minutes.