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A relatively-modern development of an older-style pudding, listed by Mrs. Beeton, in which jam formed the bottom layer of the dessert, to be followed by a lemon-flavoured milk and breadcrumb mixture, which was then topped with puff pastry.
In our recipe section, we give the version now more usually found, in which a short-crust pastry base is topped with a meringue mixture. The Victorian's would have used any jam to hand, and the poorer classes would have omitted the brandy and probably used lard rather than butter.
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