Steamed Almond Pudding with Chocolate, a la Hedgehog

Ingredients

• Three eggs
• the weight of three eggs in sugar
• the weight of two eggs in butter
• the weight of two eggs in flour
• three tablespoons chopped almonds
• the juice and rind of one orange
• a little pinch of salt
• a small teaspoon Royal baking powder

Method

1. 1

   Stir butter to a cream, add the sugar and yolks, orange juice, rind, and flour with the baking powder.

2. 2

   Beat whites of eggs well and add.

3. 3

   Butter a melon mould and fill, put in a pan on top of a small mould so that it does not rest against the bottom of the pan, boil two hours with a tight cover (take care that the water does not boil away or the pudding will burn; if needed, add some hot water during the time of boiling).

4. 4

   Turn out on a paper doily, glaze with chocolate, and hedgehog with white almonds cut in strips.

5. 5

   Serve with a hard sauce.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 555. The excerpt below is the record exactly as published.

Steamed Almond Pudding with Chocolate, a la Hedgehog Ponding aux Amandes et au Chocolat, c uit a la vapeur , a la Herisson Three eggs, the weight of three eggs in sugar, the weight of two eggs in butter and flour, three tablespoons chopped almonds (or almond paste), the juice and rind of one orange, a little pinch of salt, a small teaspoon Royal baking powder

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