Title: Bakewell Pudding
Categories: Dessert Cake
Yield: 1 Tart

8	oz	Puff pastry
FILLING
		Strawberry jam
4		Egg yolks
2		Egg whites
4	oz	Butter
4	oz	Sugar
		Almond essence

Pre-heat oven to 425oF or Mark 7. Roll out the pastry and line a wide shallow dish or a pie plate. Spread the pastry with a thick layer of jam. Cream butter and sugar, add the egg yolks, the beaten egg whites and the almond essence. Spread the mixture over the jam and bake for 15 mins. Reduce heat to 350oF Mark 4 for 20 mins. The filling is ment to remain soft and is not intended to set.

This recipe first happened by mistake, when the cook at the Rutland Arms, Bakewell put the egg mixture on top of the jam instead of onto the pastry for a special strawberry tart.

Source: Favourite Peak District Recipes ISBN 1 898435 17 0

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