The Publisher’s Pudding

Preparation info
    • Difficulty


    • Ready in

      4 hr 30

Appears in

By Eliza Acton

Published 1845

  • About


  • Jordan almonds, 6 oz.
  • bitter almonds, 12
  • cream, ¾


This pudding can scarcely be made too rich. First blanch, and then beat to the smoothest possible paste, six ounces of fresh Jordan almonds, and a dozen bitter ones; pour very gradually to them, in the mortar, three quarters of a