15-12-2006, 08:49 PM
posted to rec.food.cooking,alt.bread.recipes,rec.food.baking
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My first no knead bread attempt
"Bruce" wrote in message
...
Ophelia wrote:
WEll I will leave it to Bruce to tell you except to say they are the most
mouth watering pastry filled with almonds and eggs
and..................... Ohhhhh delicious things )
Bakewell in Derbyshire is home to the Bakewell Pudding. Allegedly first
made by mistake in the mid 19th century when a cook in the Rutland Hotel
got confused when making a jam tart by putting the fruit straight onto the
pastry base of a tart, rather than on the top of the butter, egg and sugar
'filling'. Several shops in the village claim that they sell the "only
original version" from a "secret recipe" handed down from generation to
generation etc.
Ingredients
8oz butter
1 egg and 7 egg yolks
5oz castor sugar
1oz ground almonds
Strawberry (or raspberry) jam
Method
Line oval pie dish or plate at least one and a half inches deep with puff
pastry and spread thickly with the jam. Melt the butter in a double
saucepan or a basin over simmering water adding the eggs and sugar. Stir
until a custard is formed, add the almonds and pour it into the pastry.
Cook in an oven at 180ºC for 45 minutes turning the heat down after 20
minutes or so.
There are lots of other, very similar recipes, available on the internet.
Bakewell, along with many other Derbyshire villages, also has a
traditional annual "well dressing" or "well flowering" - see photograph at
http://www.derbyshire-photographs.co.uk/bakewell210026.html
Oh I loved to visit those ) It is time I was going back to visit )
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