Ipswich Almond Pudding

Preparation info

  • Difficulty


  • Serves

    6 to 8

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 15 fl oz (450 ml) milk
  • 5 fl oz (150 ml) double cream
  • 2 oz (50 g) fresh white breadcrumbs
  • 3 oz (75 g) caster sugar
  • 6 oz (175 g) ground almonds
  • 1 teaspoon rose or orange flower water
  • 3 eggs
  • 1 oz (25 g) butter


Warm the milk and cream and pour over the breadcrumbs in a bowl. Stir in the sugar, ground almonds and rose or orange flower water and leave to soak for 15 minutes.

Beat the eggs and blend thoroughly with the breadcrumb mixture. Pour into a 2 pint (1 litres) buttered pie dish and dot with butter.

Place the dish in a roasting tin filled with enough hot water to come halfway up the sides of the dish. Bake in the oven at gas mark 4, 350°F (180°C), for 30 minutes or until the pudding is just set. Serve hot.