An early nineteenth-century recipe from the town of Bakewell in the Peak District of Derbyshire.
Roll out the pastry
Beat the egg yolks. Add the breadcrumbs, ground almonds, sugar and butter and beat well. In another bowl beat the egg whites with the salt until they just hold a peak. Fold the egg whites into the egg-yolk mixture until they are well amalgamated. Pour the mixture on to the jam and spread evenly over the whole surface. Bake immediately in a hot
©1980 The Estate of Elizabeth Ayrton