Finely pound 125 g (4½ oz) skinned and well washed almonds to a smooth paste adding a few drops of cold water from time to time. When the almonds are ready as a fine paste, add sufficient water to give 5 dl (18 fl oz or 2¼ U.S. cups) almond milk. Squeeze through a muslin twisting it lightly so as to express all the milk.
Mix together in a pan, 100 g (3½ oz) each of flour and rice flour; add the almond milk mixing well so as to avoid any lumps. Pass through a strainer and add 150 g (5 oz) sugar, 100 g (3½ oz) melted butter and a pinch of salt.
Place on the stove and bring to the boil, mixing vigorously with a wooden spoon until the mixture is thick and dry like a Chou Paste and does not adhere to the spoon.
Place the paste into a basin and mix in 50 g (2 oz) butter a little at a time, then 8 egg yolks and 50 g (2 oz) finely pounded almonds flavoured with 1 tbs each of Kirsch and Maraschino. Finally fold in 5 stiffly beaten egg whites.
The pudding can now be cooked au Bain-marie and finished in any of the following ways:
- in a buttered pie dish; in this case when it is cooked, dredge the surface with icing sugar and mark trellis-fashion with a red hot iron,
- in a shallow buttered and floured Charlotte mould,
- in a medium-height, buttered dome-shaped mould which has been lined with 2 cm (⅘ in) round pieces cut from a sheet of Genoise or Finger Biscuit mixture, 1 cm (⅖ in) thick.
In the last two methods the puddings should be coated with almond-flavoured Apricot Sauce and serve accompanied with a sauceboat of the same sauce.