Duke of Cambridge Pudding redux

I've had a few requests today for this recipe for the Duke of Cambridge Pudding which we posted about a year ago. Really, is there a better email one could recieve than "an urgent question about" a pudding? I am happy to facilitate the recipe with the pudding makers... In any case, from MFK Fisher's amazing book An Alphabet for Gourmets:

Duke of Cambridge Pudding

short pastry
1 cup chopped candied or preserved [dried] fruits
brandy, enough to moisten fruit (kirsch is good with cherries)
6 Tbs butter
6 Tbs sugar
2 large or 3 small egg yolks

Line a 9-inch pie pan with crust, making a good, firm pinched rim. Soak fruit in liquor about an hour, so as to be soft but not mushy. Melt butter in double boiler; add sugar, mix well, stir in egg yolks, and stir gently until thickened. Lightly drain fruit, spread over crust, and pour the cream [butter and sugar mixture] over it. Bake in hot (425) oven until the tops browns and crinkles. Serve hot or cold.

Comments

[Mandy]

this is the most divine pudding I have ever encountered & believe you me, eating Mr Rejbakoz's food at Mayfield St Leonards that is saying something
thanks a million for sharing the recipe & my husband is about to try it in South Africa tomorrow, so it is going to be his first taste of it