Baked Almond Pudding (Pouding aux Amandes)

Ingredients

• £ pt. milk
• breakfast -cupful bread-crumbs
• 2 table-sps. chopped almonds
• 2 or 3 drops essence of almonds
• 2 eggs
• 1 table-sp. sugar
• 1 oz. butter
• A little pastry

Method

1. 1

   Line a 1.5-pint pie dish with pastry, decorating it prettily round the edges.

2. 2

   Prepare the mixture by putting the bread-crumbs, butter, and sugar into a basin and pouring boiling milk over them.

3. 3

   Allow to soak, then add chopped almonds, essence, and yolks of eggs.

4. 4

   Beat the whites to a stiff froth and stir in lightly.

5. 5

   Pour into the prepared dish, sprinkle with shred almonds, and bake until browned.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 657. The excerpt below is the record exactly as published.

Baked Almond Pudding (Pouding aux Amandes) £ pt. milk. | breakfast -cupful bread-crumbs. 2 table-sps. chopped almonds. 2 or 3 drops essence of almonds. 2 eggs. 1 table-sp. sugar. 1 oz. butter. A little pastry

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