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 Apricot jam spread over pastry, topped with a mix of butter, sugar, and egg. Baked (Acton 1845)  Original Receipt from ‘Modern Cookery for Private Families‘ by Eliza Acton (Acton 1845);[Bakewell Pudding] “…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, six ounces of butter, six of sugar the yolks of six, and the whites of two eggs.” See: Alderman’s Pudding Bakewell Pudding Bakewell Tart Bakewells  |
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