Ipswich almond pudding(english)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | fluid ounce | Double cream |
| 2 | ounces | Fresh white breadcrumbs, |
| Finely grated | ||
| 3 | ounces | Sugar |
| 6 | ounces | Ground almonds |
| 1 | teaspoon | Orange flower water |
| Or rose water | ||
| 3 | Eggs, beaten | |
| 1 | ounce | Butter |
Directions
Set oven to 350/F or Mark 4. Warm the milk and cream together in a saucepan; put the breadcrumbs in a bowl, then add the milk/cream mixture and leave to stand for 5 minutes. Add the sugar, ground almonds and orange water or rose water and leave to stand for a further 10 minutes until all the liquid has been absorbed. Stir in the eggs, blending well. Pour the mixture into a buttered 2 pint pie dish. Dot the surface with the butter. Set the pie dish in a roasting tin. Pour boiling water into the tin until it comes about a quarter of the way up the side of the pie dish. Bake for 30 minutes. Serve accompanied by single cream.