Chester Pudding

Ingredients

• 1 oz. sweet almonds
• 6 bitter almonds
• ½ lb. castor sugar
• 2 oz. butter
• 3 eggs
• About 1 doz. almonds, browned

Method

1. 1

   Line a small pie dish with rough puff pastry made with 4 oz. flour, decorate the edges according to taste, paint over the edges with egg, put the butter and sugar into a saucepan, and when dissolved add the almonds (which should be blanched by dropping them in hot water, allowing them just to boil), then remove the skins and crush them; then stir in the yolks of the three eggs and the white of one; stir this mixture over a gentle heat until it thickens, taking care that it does not burn; pour into the prepared dish, bake 30 minutes, or until set, whip up the two remaining whites of the eggs, add one dessertspoonful of sugar, piled on the top.

2. 2

   Meanwhile, have ready one dozen of the blanched almonds, browned in the oven; stick the top thickly with these; put in the oven a few minutes to set the whites.

3. 3

   Serve hot or cold.

Nutrition per serving

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 34. The excerpt below is the record exactly as published.

CHESTER PUDDING. 1 ox. sweet almonds 1 6 bitter almonds J lb. castor sugar 2 oz. butter 3 eggs I About 1 doz. almonds, browned

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