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Duke of Cambridge Pudding


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

The original source of this receipt isn't known. Can you help?

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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