This pudding is famous not only in Derbyshire, but in several other English counties, where it is usually served on all holiday-occasions. Line a shallow tart-dish with quite an inch-deep layer of several kinds of good preserves mixed together, and intermingle with them from two to three ounces of candied citron or orange-rind. Beat well the yolks of ten eggs, and add to them gradually half a pound of sifted sugar; when they are well mixed, pour in by degrees half a pound of good clarified butter, and a little ratafia or any other flavour that may be preferred; fill the dish two-thirds full with this mixture, and bake the pudding for nearly an hour in a moderate oven. Half the quantity will be sufficient for a small dish.
Mixed preserves, 1 1/2 to 2 lbs.; yolks of eggs, 10; sugar, 1/2 lb.; butter, 1/2 lb.; ratafia, lemon-brandy, or other flavouring to the taste: baked, moderate oven, 3/4 to 1 hour.
This is a rich and expensive, but not a very refined pudding. A variation of it, known in the south as an Alderman's Pudding, is, we think, superior to it. It is made without the candied peel, and with a layer of apricot-jam only, six ounces of butter, six of sugar, the yolks of six, and the whites of two eggs.