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Duke of Cambridge Pudding
Puddings and Sweet Deserts

Blind-baked pastry case filled with mix of butter, sugar, egg yolks and candied peel, baked.


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Duke of Cambridge pudding

shortcrust pastry
6 level tablespoons butter
3 level tablespoons sugar
2 egg yolks
1/4 cup chopped candied peel

Line a flan dish with rolled out pastry.
Cover the bottom with candied peel.
Melt the butter in a saucepan.
Add the sugar and stir until melted.
Add the egg yolks, stir well and bring to the boil.
Pour over the candied peel.
Bake in a slow oven until the top is brown and crinkly.



Not the same dish as Cambridge Pudding.


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