Ipswich almond pudding(english)

4 Servings

Ingredients

Quantity Ingredient
5 fluid ounce Double cream
2 ounces Fresh white breadcrumbs,
Finely grated
3 ounces Sugar
6 ounces Ground almonds
1 teaspoon Orange flower water
Or rose water
3 Eggs, beaten
1 ounce Butter

Directions

Set oven to 350/F or Mark 4. Warm the milk and cream together in a saucepan; put the breadcrumbs in a bowl, then add the milk/cream mixture and leave to stand for 5 minutes. Add the sugar, ground almonds and orange water or rose water and leave to stand for a further 10 minutes until all the liquid has been absorbed. Stir in the eggs, blending well. Pour the mixture into a buttered 2 pint pie dish. Dot the surface with the butter. Set the pie dish in a roasting tin. Pour boiling water into the tin until it comes about a quarter of the way up the side of the pie dish. Bake for 30 minutes. Serve accompanied by single cream.

Related recipes