Too damn busy ...

... that's my excuse. What's yours?

But, seriously, folks, I promised pictures of the various Bakewell pudding disasters last week and here they now are. Read on at your peril ...

 

 

 

 

 

 

The first four disastrous attempts ...

After some refining of the recipe and my technique (loud belly laughs), I managed to make some progress ...

 

 

 

An individual portion of Bakewell Pudding

I thought I had cracked it with this one but here's just another angle to give you the full, sweet-sticky-goo effect. You'll like this. Not a lot, but you'll like it ...

What you have to know is that the introduction of frangipane (resulting from mixing ground almonds with your custard) into Bakewell desserts is a late development. Renaissance or positively early-modern! The real Bakewell Pudding filling should be egg, butter (melted, cooled and slowly mixed into the egg) and sugar with some almond essence for flavouring, laid over a spreading of jam. And no shortcrust pastry either! It's puff pastry all the way.

Anyway, my article on the Bakewell Pudding is done. The cupboard has been emptied of butter, sugar, eggs and puff pastry, and all the sinks are nicely blocked. I have gained about five pounds in weight - which I really could not afford to do. And I think I lost a molar in one discarded crust.

Hey ho. The sacrifices one makes for the cause of research!