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A Weekday Menu Recipe


Chester Pudding      Veg   HT  CD  DP  English    40mins

Serves 4     
Hot    Cold    Dessert   Vegetarian   Pudding  England British  Europe  


175g/6oz Shortcrust Pastry
50g/2oz Butter
25g/1oz Ground Almonds
100g/4oz Castor Sugar
3 Eggs, separated
Milk for glazing
Extra Caster Sugar


1. Preheat the oven to 190C, 375F, Gas Mark 5. Roll the pastry out on a lightly floured surface and use it to line a pie plate.  Decorate the edges of the pastry  and brush with a little milk.


2. Melt the sugar and the butter together in a saucepan and add the almonds.  Stir in the yolks of the and one of the egg white. Heat carefully over a low heat stirring constantly, until the mixture thickens.


3. Pour into the prepared pastry-lined pie plate and bake for 20 minutes. 


4. Meanwhile, whisk the remaining two egg whites until stiff and then fold in 1 tablespoon of sugar.


5. After the cooking time, remove the pudding from the oven and cover the top with the egg whites. Return the pudding to the oven on the bottom shelf until the meringue top is set and golden brown.  



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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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