From Chapter 16 of The Thelemic Cookbook: Cooking with Correspondences by Lita-Luise Chappell
Bakewell Pudding with Custard Sauce
Bakewell Pudding has been around since 1845, and originally the recipe called for suet as the fat to be used and the pudding cake to be steamed. A different version of this recipe came out in 1875 in Peter Cassell’s Dictionary of Cookery, in which butter is used and it is baked, instead. This recipe blends cherries and apricot jam with a good layer of sponge cake, and then it is topped with warm custard sauce. Better save room for this one!
24 ounce jar of cherries, pitted, retain juices
1 cup apricot jam
1 pound butter, melted to room temperature
1 1/2 cups sugar
2 ounces white whole-wheat flour
1/4 teaspoon cinnamon
6 eggs, beaten
1 tablespoon of candied citron
1 tablespoon orange rind, minced
1 1/4 cups almond meal (same as almond flour)
Custard Sauce Ingredients:
2 cups whipping cream
4 egg yolks, beaten
1/3 cup granulated sugar
1 teaspoon vanilla extract
In a small saucepan heat the cherry juice with the apricot jam. Simmer to reduce by half and thicken. Remove from the heat, blend in the cherries, and set aside to cool.
In a large mixing bowl whisk together the eggs, sugar, melted butter, cinnamon, citron and orange rind, flour and almond meal, and set aside.
Prepare a 9″ x 13″ baking pan by lightly coating it with butter. Pour in the cherry and jam mixture so it evenly coats the pan, and carefully spread the batter mixture evenly over the cherries. Bake in a 350ºF. (180º C.) oven for 45 minutes. It is done when a thin knife inserted comes out clean.
While the cake is baking prepare the custard sauce by heating the cream to a low simmer. In a separate small bowl cream the egg yolks with the sugar, and slowly whisk it into the whipping cream so the eggs do not cook too quickly. Return to the stove to simmer for a few more minutes whisking constantly until the sauce thickens. Remove from the stove, cool for 1 minutes, stir in the vanilla and serve warm over the chilled cake, or make earlier and serve it cold over the freshly made warm cake.
Almond flour is of air, and apricots, cherries, cherry juice, and vanilla are water of air. Candied citron and cinnamon are of fire, and orange rind is fire of water. Butter, eggs and whipping cream are of water, egg yolks are fire of water, and sugar is of air, while wheat flour is air of earth.