The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee



Bedfordshire Pudding

Pastries - Sweet Open Pies
Bedfordshire

Shortcrust base filled with baked set custard with dried fruit, sweet spices and peel.


The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

Bedfordshire Pudding

6 oz short pastry
2 oz currants
2 oz raisins
1 tbsp candied peel
2 eggs
1 tbsp sugar
Grated nutmeg
1/3 pt milk

Line a flat dish with the pastry and decorate the edges. Beat the eggs with the sugar and nutmeg, then add to the boiling milk. Add the fruit and peel to the custard, pour into the dish and bake for half an hour or until set, sprinke with sugar. Serve hot or cold.




Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats