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Prince of Wales Pudding-Pie

Pastries - Sweet Open Pies
Historic

Puff paste base filled with sponge fingers in lemon custard.

See also: Prince of Wales' Steamed Pudding


Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

PRINCE OF WALES'S PUDDING. Put half a pound of loaf sugar, and half a pound of fresh butter, into a saucepan; set it over the fire till both are melted, stirring it well, as it is very liable to burn, but do not let it boil. Pour this into an earthen pan, grate the rind of a lemon into it, and leave it to cool. Have ready two sponge biscuits soaked in a quarter of a pint of cream, bruise them fine and stir them into the sugar and butter. Beat the yolks of ten, and the whites of five eggs well with a little salt; squeeze and strain the juice of the lemon into them, and mix these well in with the other ingredients. Lay a puff paste into the dish, strew it with pieces of candied lemon peel, put in the pudding, and bake it three[273] quarters of an hour in a moderate oven. Sift fine sugar over it, before it is sent to the table.




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