Almond Castles

Preparation info

  • 8

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 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) 2025 min., until the puddings are firm in the centre and golden brown. Turn out an