Bakewell Pudding

Instructions

1. This pudding is famous not only in Derbyshire, but in several of our northern counties, where it is usually served on all holiday-occasions.
2. Line a shallow tart-dish with quite an inch-deep layer of several kinds of good preserve mixed together, and intermingle with them from two to three ounces of candied citron or orange-rind.
3. Beat well the yolks of ten eggs, and add to them gradually half a pound of sifted sugar.
4. When they are well mixed, pour in by degrees half a pound of good clarified butter, and a little ratifia or any other flavour that may be preferred.
5. Fill the dish two-thirds full with this mixture, and bake the pudding for nearly an hour in a moderate oven. Half the quantity will be sufficient for a small dish.
6. Proportions: Mixed preserves, 1-1/2 to 2 lbs.; yolks of eggs, 10; sugar, 1/2 lb.; butter, 1/2 lb.; ratifia, lemon-brandy, or other flavouring, to the taste: baked, moderate oven, 3/4 to 1 hour.
7. Note: this is a rich and expensive, but not very refined pudding. A variation of it, known in the south as an Alderman's Pudding, is we think, superior to it. It is made without the candied peel, and with a layer of apricot-jam only, six ounces of butter, six of sugar, the yolks of six, and the whites of two eggs.