Chester Pudding

175g (6oz) Shortcrust Pastry
110g (4oz) Castor Sugar
50g (2oz) Butter
25g (1oz) Ground Almonds
3 Eggs, separated
1 tbsp Castor Sugar
Milk for glazing

Pre-heat oven to 190°C: 375°F: Gas 5.
Roll the pastry out very thinly and line a baking tin with it.
Decorate the edges of the pastry and brush with as little milk.
Melt the sugar and butter in a saucepan, add the almonds.
Allow to cool slightly.
Stir in the egg yolks and one egg white.
Carefully heat, over a low heat, stirring constantly, until the mixture thickens.
Pour into the pastry-lined baking tin.
Bake for 20 minutes.
Whisk the egg whites until stiff and then fold in the extra tablespoon of sugar.
Spread spread the meringue on top of the pudding.
Reduce the heat of the oven to 170°C: 325°F: Gas 3.
Bake for around 20 minutes or until the meringue is firm and light golden on the peaks.
Serve hot or cold.

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Chester Pudding

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