Essex Pudding

Butter, flour and sugar with whipped egg poured over fruit preserve and baked (Acton 1845, Walsh 1859)

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Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;

Essex Pudding.
909. Weigh three eggs, an equal weight of butter, flour, and pounded sugar; melt the butter and beat the eggs to a froth, add the flour after the other ingredients are mixed. Put alternately a layer of this batter and one of preserves into a mould until full, then bake it for an hour and a half; turn out, and serve with white wine sauce.

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