The Ipswich Almond Pudding

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Steep somewhat above three Ounces of the Crumb of white Bread sliced, in a Pint and half of Cream, or grate the Bread, then beat half a Pound of blanched Almonds very fine, till they are like a Paste, with a little Orange-flower Water, beat up the Yolks of eight Eggs, and the Whites of four, mix all well together, put in a quarter of a Pound of white Sugar, and stir in a little melted Butter about a quarter of a Pound, lay a Sheet of Puff-paste at the Bottom of your Dish, and pour in the Ingredients; half an Hour will bake it.