Ipswich Almond Pudding
450ml (¾ pint) Milk
175g (6oz) Ground Almonds
150ml (5 floz) Double Cream
50g (2oz) Fresh White Breadcrumbs
50g (2oz) Sugar
25g (1oz) Butter
3 Eggs, beaten
Pre-heat oven to 160°C: 300°F: Gas 2.
Place the milk and cream in a saucepan, heat but do not allow to boil.
Pour over the breadcrumbs.
Add the sugar and almonds, allow to soak for 5 minutes.
Add the eggs and mix well.
Pour into a buttered ovenproof dish or individual buttered ramekins.
Dot with knobs of butter.
Place in a Bain-Marie, bake for 30 minutes.
Serves 4
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