8 oz puff pastry
1 filling
1 strawberry jam
4 egg yolks
2 egg whites
4 oz butter
4 oz sugar
1 almond essence
Directions
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.
Servings: 4 servings
Bakewell Pudding(English) Recipe brought to you by Recipe Ideas
Categories: Dessert
The History of Recipes
Written cooking instructions as a concept can be tracked way back into ancient history, in truth as far into history as the early Egyptians, and maybe further still. Interesting though that maybe, these, ancient cook books were just very simple pictorial instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to experts is a collection of ancient tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. Later on, in The time of the romans 25BC a man called Apicius created a collection of scripts which described recipes enjoyed by his fellow Romans. In his publication, Apicius recounts how the meals were divided into starters, main course and desserts, something that is very familiar to us today. He also tells us how the Roman cooks were skilled in the use of many different aromatic flavors, including a few that are still present in modern kitchens such as bay, mint and asafoetida. Later on, in the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from middle-east cuisine, including rosemary and coriander. The introduction of these new herbs and spices was responsible for a torrent in recipe books, some of which still exist in private collections. When we get to the 20th century, cooking publications are increasing in popularity due to higher levels of literacy, people having more spare time and disposable income. The TV revolution brought us celebrity chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Bakewell Pudding(English) recipe.
