Yield: 6 servings
|210 grams||(7«oz) caster sugar|
|600 millilitres||(1pt) cream|
|5 teaspoons||Caster sugar|
|\N \N||A few blanched almonds,|
|3 tablespoons||Boiling water|
|1 \N||Egg yolk|
|3 \N||Blanched almonds, grated|
|1 teaspoon||Vanilla essence chopped|
To Drink: - Sweet white wine or Madeira Level of Difficulty: Medium difficult Preparation Time: 1 hour Prepare in Advance: Yes
Glaze a 1-litre/1¾ pint mould. Put the sugar in a frying-pan and melt over low heat, stirring until an even light brown. Pour in the boiling water and stir until smooth. Pour instantly into a warm mould. Turn the mould around so the caramel covers all the sides and bases.
Preheat the oven to 170øC/325øF/Gas Mark 3. Bring the cream and sugar to the boil in the frying-pan that was used for the glazing mixture. Add the grated almonds and vanilla essence.
Beat the eggs and egg yolk together and pour on to the hot mixture, beating vigorously. Pour the mixture into the glazed mould. Cover with a lid or foil and secure the edges well.
Stand the mould in a roasting tin half filled with hot water and bake in the oven for approximately 45 mins. Test with a skewer.
Allow the pudding to cool in the mould. Carefully turn out on to a serving dish and garnish with the chopped almonds.
Posted by : Sue Rykmans.
Submitted By SUE RYKMANS On 10-18-94