Almond Castles

• 3 oz. butter
• 3 oz. castor sugar
• 3

Grease 8 dariole moulds. Cream together the butter and sugar. Stir in the egg yolks, cream or milk, brandy (if used) and almonds. Whisk the egg whites to a stiff froth and add lightly to the rest of the ingredients. Three-quarters fill the moulds. Bake in a warm oven (335° F., Gas 3) 20–25 min., until the puddings are firm in the centre and golden brown. Turn out an