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Yeomanry Pudding
Puddings and Sweet Deserts

Open pastry base filled with almond-flavoured custard on top of a layer of jam (Walsh 1859, etc)

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

Yeomanry Pudding.
93S. Take three ounces of fine sugar, three ounces of butter melted, three eggs well beaten, leaving out half the whites; mix all together, and put them into a dish lined with paste; put apricot or any other preserve at the bottom, and bake it.

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