Almond Pudding, Baked

Ingredients

• Two penny rolls
• four ounces of ground almonds
• two ounces of butter
• two ounces of castor sugar
• two pints of milk
• six eggs
• the grated rind of two lemons
• two good pinches of cinnamon

Method

1. 1

   Butter a pie-dish and line the bottom with thin, buttered slices of roll.

2. 2

   Mix the almonds, lemon rind and cinnamon together and put one-half into the pie-dish.

3. 3

   Cover with thin slices of roll, then add the rest of the almond mixture, and again cover with slices of roll.

4. 4

   Boil the milk, and add to it the sugar; beat the eggs well, then pour on to them the hot, NOT BOILING, milk, and stir well.

5. 5

   Now add the milk, etc., to the rest of the ingredients in the pie-dish, but in tablespoonfuls, to avoid floating the slices of roll.

6. 6

   Cover the pudding and let it stand for half an hour, then bake it gently for about an hour.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 167. The excerpt below is the record exactly as published.

Almond Pudding, Baked. INGREDIENTS. — Two penny rolls, four ounces of ground al- monds, two ounces of butter, two ounces of castor sugar, two pints of milk, six eggs, the grated rind of two lemons, two good pinches of cinnamon

Cook this with the app: pantry check, scaling, and the assistant.