Bakewell pudding

Ingredients

1½-2lb mixed preserves
10 egg, yolks only
½lb sugar
½lb butter
ratafia
lemon brandy or other flavouring, to taste

Method

This pudding is famous not only in Derbyshire, but in several of our northern counties, where it is usually served on all holiday-occasions. Line a shallow tart-dish with quite an inch-deep layer of several kinds of good preserve mixed together, and intermingle with them from 2-3oz of candied citron or orange rind. Beat well the yolks of ten eggs, and add to them gradually ½lb of sifted sugar; when they are well mixed, pour in by degrees ½lb of good clarified butter, and a little ratafia or any other flavour that may be prefered; fill the dish two-thirds full with this mixture, and bake the pudding for nearly an hour in a moderate oven. Half the quantity will be sufficient for a small dish.
Baked in moderate oven, ¾ to 1 hour.

Obs. This is a rich and expensive, but not very refined pudding. A variation of it, known in the south as an Alderman's pudding, is we think, superior to it. It is made without the candied peel, and with a layer of apricot-jam only, 6oz butter, 6oz of sugar, the yolks of six, and the whites of two eggs.