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Ipswich almond pudding(english)
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| Artist: |
_ |
| Categories: |
Desserts, Puddings & Custards, Western European |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 5
| fl oz | Double cream | | 2
| oz | Fresh white breadcrumbs | | | Finely grated | | 3
| oz | Sugar | | 6
| oz | Ground almonds | | 1
| tsp | Orange flower water | | | Or rose water | | 3
| | Eggs, beaten | | 1
| oz | Butter |
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Procedures:
| 1 | Set oven to 350°F or mark 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. | | 2 | 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. | | 3 | Stir in the eggs, blending well. | | 4 | Pour the mixture into a buttered 2 pint pie dish. | | 5 | Dot the surface with the butter. | | 6 | Set the pie dish in a roasting tin. | | 7 | Pour boiling water into the tin until it comes about a quarter of the way up the side of the pie dish. | | 8 | Bake for 30 minutes. | | 9 | Serve accompanied by single cream. |
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