Staffordshire yeomanry pudding



  • A double-crust tart made with sugar pastry, the base layered with raspberry jam and the filling made from butter, caster sugar, beaten eggs and ground almonds (4:4:3:1) by the creaming method and flavoured with almond essence. Baked at 180°C for 40 minutes with a foil covering placed over the tart as soon as the pastry starts browning.