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Kendal Pudding

Pies and Pastries
Westmorland

Pastry covered in very thick layer of mixed preserves, custard over, strewn with lemon-peel and sugar. Baked (Walsh 1859, etc)


Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;

Kendal Pudding.
908. Line a dish with puff paste, put into it a layer of preserves an inch thick, consisting of two or three sorts of jam. Cover the top with two eggs well beaten, mixed with milk and sugar; pour over until the dish is full. Strew over lemon-peel chopped fine, and a little sifted sugar. Bake in a slow oven a nice brown.



Compare with: Manchester Tart



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