• Poems (London: Longmans, 1826)
• "The Chronicles of Castel Framlingham" (poem, was in the moviesSudbury Chronicle, 1838)
• "The Voice of the North" (commemorative poem about the first visit of Queen Victoria to Scotland in 1842)
• Modern Cookery for Private Families (London: Longmans, 1845)
• The English Bread Book (1857)

Recipe for Bakewell Pudding

Ingredients: 1½-2lb mixed preserves10 egg, yolks only½lb sugar½lb butterratafialemon brandy or other flavouring, to taste

Method: This pudding is famous not only in Derbyshire, but in several of our northern 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 preserve mixed together, and intermingle with them from 2-3oz of candied citron or orange rind. Beat well the yolks of ten eggs, and add to them gradually ½lb of sifted sugar; when they are well mixed, pour in by degrees ½lb 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.Baked in moderate oven, ¾ to 1 hour.

Obs.: This is a rich and expensive, but not 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, 6oz butter, 6oz of sugar, the yolks of six, and the whites of two eggs.

• Ray, Elizabeth. “ Acton, Eliza (1799—1859).” Oxford Dictionary of National Biography. Ed. H. C. G. Matthew and Brian Harrison. Oxford: OUP, 2004. 29 Apr. 2007.