Pride and Pudding: The History of British Puddings, Savoury and Sweet by Regula Ysewijn

Author:Regula Ysewijn [Ysewijn, Regula]
Language: eng
Format: epub
Publisher: Murdoch Books
Published: 2016-02-24T08:00:00+00:00

Bakewell pudding

Makes 2 puddings in 23 cm (9 inch) shallow plates

25 g (1 oz) bitter apricot kernels

1 teaspoon rosewater

110 g (3¾ oz) clarified butter, melted

110 g (3¾ oz) raw sugar, powdered in a food processor

5 egg yolks

1 egg white

1 quantity puff pastry

2 tablespoons raspberry jam

50 g (1¾ oz) candied lemon peel, cut into strips

Preheat the oven to 180°C (350°F).

Blanch and skin the apricot kernels by pouring boiling water over them to make the skins come off. Rinse under cold water and dry them using a clean tea towel (dish towel) to rub off the last of the skins.

Using a mortar and pestle, pound up the blanched apricot kernels with the rosewater. This will prevent the apricot kernels from producing oil and also will add a heavenly scent. Transfer to a bowl and whisk in the clarified butter and the sugar, whisking until creamy. Add the eggs and whisk to combine. Don’t be alarmed if the filling seems runny to you, it is normal.

Line a pie dish or plate with the puff pastry rolled out as thin as you can manage and spread the raspberry jam over it, leaving a 2 cm (¾ inch) border that will become the rim. Neatly arrange strips of candied lemon peel over the jam, then gently pour in the filling mixture.

Bake in the bottom of the oven for 15 minutes, then move to the middle of the oven and bake for a further 15 minutes, or until the pastry is puffed and golden brown.

Serve on its own or with fresh raspberries and maybe a little whipped cream.

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