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 Rich custard with ground almonds, baked.  Original Receipt in the ‘Guide to the Art of Modern Cookery ‘ by Auguste Escoffier (See: Escoffier);3481 ENGLISH ALMOND PUDDING Mix to the consistence of a pomade four oz. of butter and five oz. of powdered sugar; add eight oz. of finely-chopped almonds, a pinch of table salt, a half table-spoonful of orange-flower water, two eggs, two egg-yolks, and one-sixth pint of cream. Pour this preparation into a buttered pie-dish, and cook in a bain-marie in the oven. N.B. English puddings of what kind soever are served in the dishes or basins in which they have cooked. See: Almond Breadcrumb Pudding Almond Custard Pudding Ipswich Almond Pudding  |
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