Recipe Archives->Desserts Pudding->Ipswich Almond

 
Ipswich Almond Pudding(English)
Yield: 4 servings
 
5 fl double cream
2 oz fresh white breadcrumbs
1 finely grated
3 oz sugar
6 oz ground almonds
1 tsp orange flower water
1 or rose water
3 eggs, beaten
1 oz butter
 
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.

Printable version: ipswich-almond.txt.