Staffordshire Yeomanry Pudding Recipe at MyDish

Staffordshire Yeomanry Pudding

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Method

  • Grease a pie dish and line with some of the pastry. Spread a layer of jam over the bottom of the dish. Beat the yolks and whites together. Cream the butter, and add sugar, almonds and beaten eggs. Pour over the jam and bake in a hot oven for a little, then reduce heat and bake for about 50 minutes

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    Ingredients

    • 4 Eggs - 4 yolks 2 whites
    • 2-3 tablespoons Raspberry Jam
    • 1 oz Ground Almonds
    • 8 oz Butter
    • 8 oz Castor Sugar
    • to cover  Rich Pastry

    By Views 1868  Added Wed Jul 11 2007


    A typical egg custard on jam baked in a pastry case traditional dessert

     

    Staffordshire Yeomanry Pudding is said to have originated in 1838 and was a speciality of the Swan Hotel in Lichfield. There is a volume of recipes, herbal remedies and household hints, compiled during the mid-nineteenth century (c.1845) and owned b Read More

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