Almond Pudding

Name: Almond Pudding
Cuisine: Northern Europe
Ingredients: 175 g / 6 oz / 1 ¾ cups ground almonds; a little plain flour for dusting; 25 g / 1 oz / ¼ stick soft unsalted butter for greasing; 2 pinches / 40-60 saffron strands, crushed; 120 ml / 4 fl oz / ½ cup medium sherry; 2 tsp mixed spice; 1 tsp baking powder; 180 ml / 6 fl oz / ¾ cup double cream; 2 eggs; 100 g / 4 oz / a little under 1 cup fresh white breadcrumbs; 200 g / 7 oz vegetable or beef suet; 200 g / 7 oz vegetable or beef suet; 140 g / 5 oz / ¾ cup golden caster sugar; 1 tsp orange blossom water; 100 g / 4 oz / 1 heaped cup chopped mixed peel, or 50 g / 2 oz currants / ½ cup and 50 g / 2 oz / ⅓ cup raisins; 100 g / 4 oz / 1 heaped cup chopped mixed peel, or 50 g / 2 oz currants / ½ cup and 50 g / 2 oz / ⅓ cup raisins; 100 g / 4 oz / 1 heaped cup chopped mixed peel, or 50 g / 2 oz currants / ½ cup and 50 g / 2 oz / ⅓ cup raisins

Preparation info

Serves
8

Difficulty
Easy

Appears in

Fool's Gold

By Sam Bilton

Published 2022

About

This is a proper rib sticker of a pud of a similar ilk to the Christmas variety (although more nutty than fruity). Hannah Glasse’s original recipe, ‘Almond Hogs Pudding’, in The Art of Cookery Made Plain & Easy (1746), calls for the mixture to be boiled in pigs intestines leading to the name ‘hogs pudding’ although

Ingredients

Europe
United Kingdom
Dessert
Vegetarian
Christmas

Ingredients

Method