8 oz puff pastry
FILLING
1 strawberry jam
4 egg yolks
2 egg whites
4 oz butter
4 oz sugar
1 almond essence
Directions
Pre-heat oven to 425oF or Mark 7. Roll out the pastry and line a wide
shallow dish or a pie plate. Spread the pastry with a thick layer of
jam. Cream butter and sugar, add the egg yolks, the beaten egg whites
and the almond essence. Spread the mixture over the jam and bake for
15 mins. Reduce heat to 350oF Mark 4 for 20 mins. The filling is ment
to remain soft and is not intended to set.
Servings: 1 tart
Bakewell Pudding Recipe brought to you by Recipe Ideas
Categories: Dessert
The History of Recipes
It is possible to read the history of `recipes` back into the distant past, in truth as far back as ancient Egypt, and quite possibly further than that. Having said that, these, early records were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Later, there are two books which appeared in the fourteenth century - a recipe book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these have no connection with the indian food that is familiar to us all today, but rather recipes for the types of meals served to the rich and powerful of that time. By the advent of the twentieth century, recipe publications were highly popular due to better eduction, people having increased free time and disposable income. |
We hope you enjoy this Bakewell Pudding recipe.
