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Finger Pudding
5–6
helpings- Difficulty
Easy
Published 1861
Ingredients
3 4½ oz. 4½ oz.
Method
Grease a mould. Separate the eggs. Beat the yolks and sugar together until light and creamy. Add the ground almonds, lemon rind, cinnamon, cloves, the melted fat and the crushed biscuits. Mix well. Stiffly whisk the egg whites and fold them in lightly. Pour the mixture into a well-greased mould. Steam gently for 1–1¼ hr.
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