Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;Kendal Pudding.
908. Line a dish with puff paste, put into it a layer of preserves an inch thick, consisting of two or three sorts of jam. Cover the top with two eggs well beaten, mixed with milk and sugar; pour over until the dish is full. Strew over lemon-peel chopped fine, and a little sifted sugar. Bake in a slow oven a nice brown.
Compare with: Manchester Tart