Mrs Beetons Puddings and Desserts Revisited
Baked Almond Pudding
(Very Rich)
Very Good Puff Paste or Medium Puff Paste
600ml (1 pint) Cream
110g (4oz) Almonds
85g (3oz) Butter
4 Eggs
4 Bitter Almonds
1 glass Sherry
½ Lemon, rind and juice
2 tbsp Sugar
Blanch and pound the almonds to a smooth paste with a little water.
Mix with the butter, which should be melted.
Beat the eggs, grate the lemon rind and strain the juice.
Add these, with the cream, sugar and wine, to the other ingredients and stir well together.
When well mixed, put it into a pie dish lined with puff paste and bake for 30 minutes.
Time: 30 minutes.
Sufficient for 4 or 5 persons.
Seasonable at any time.
Note: To make this pudding more economically, substitute milk for the cream, but then add rather more than 1 oz. of finely grated bread.
BAKED ALMOND PUDDING
(Very rich)
1221. INGREDIENTS - 1/4 lb. of almonds, 4 bitter ditto, 1 glass of sherry, 4 eggs, the rind and juice of 1/2 lemon, 3 oz. of butter, 1 pint of cream, 2 tablespoonfuls of sugar.
Mode - Blanch and pound the almonds to a smooth paste with the water; mix these with the butter, which should be melted; beat up the eggs, grate the lemon-rind, and strain the juice; add these, with the cream, sugar, and wine, to the other ingredients, and stir them well together. When well mixed, put it into a pie-dish lined with puff-paste, and bake for 1/2 hour.
Time - 1/2 hour.
Average cost, 2s. 3d.
Sufficient for 4 or 5 persons.
Seasonable at any time.
Note - To make this pudding more economically, substitute milk for the cream; but then add rather more than 1 oz. of finely grated bread.
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