Skip to main content
Dessert

Bakewell Pudding

A baked dessert of puff pastry, jelly, eggs, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Egg and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Bakewell Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Cover a dish with thin puff pastry.

  3. Spread a layer of firm jelly, ½ inch thick, over the pastry.

Make the filling

  1. In a bowl, beat the egg yolks and egg white together.

  2. Add sugar to the eggs and mix well.

  3. Pour the egg mixture over the jelly in the dish.

Bake

  1. Bake until set and golden brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Thin puff pastry
Forms a crisp, flaky base that holds the filling.
Firm jelly
Adds a sweet, fruity layer beneath the filling.
Egg yolks
Thicken and set the filling while adding richness.
Egg white
Helps the filling set into a firm, light custard.
Sugar
Sweetens the filling and helps it brown in the oven.

The step that matters

Baking until just set. Egg proteins set as they heat. Underbaking leaves the filling runny, while overbaking makes it curdle and turn rubbery and dry.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes