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Old 01-25-2008, 06:27 PM   #11
Assistant Cook
Join Date: Jan 2008
Posts: 36
It's like a Kodak moment when this thing comes out of the oven! All puffed up and golden brown. The egg and almond mix was somewhat drier than I imagined it would be and not quite as sweet. I'd probably be run out of Bakewell for the mess I just made of this fine old recipe. It was beautiful and delicious though and since nobody I know has any idea what it's supposed to be like I think I will be able to add it to the dessert menu.

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Old 01-25-2008, 07:02 PM   #12
Master Chef
Join Date: Jan 2006
Location: Texas
Posts: 5,296
Welcome to DC!!!!

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Old 01-26-2008, 08:07 AM   #13
Assistant Cook
Join Date: Jan 2008
Posts: 36
I spoke to my English friend last night and she tells me that the difference is in the crust. A shortcrust makes it a Tart and a Puff Pastry makes it a pudding. Recipe I looked at wanted 4 hours to make the puff pastry from scratch, a good book was one of the ingredients for the waiting time while the dough chills between layers or whatever is involved. Is there a frozen version that would line a little 7 inch pie plate? I seldom go into that part of the store but will look around today while I'm marketing.
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Old 01-28-2008, 07:39 AM   #14
Executive Chef
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
Welcome to DC!! Here are a couple of sites of English and old recipes which may be of interest to you. The Foody has a couple of recipes for Bakewell puddings. Didn't check out the differences. Also have a look at the Historic recipes for a different take.

Welcome to The Foody UK & Ireland (go to recipes, Mrs Beeton, Puddings and desserts)

Vintage Recipes

Too many restaurants, not enough time...
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