Small Almond Puddings
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 1/2 lb sweet almonds
- 6 bitter ones
- 1/4 lb butter
- 4 eggs
- 2 tablespoonful sifted sugar
- 2 tablespoonful cream
- 1 tablespoonful brandy
- ALMOND PUDDINGS.]
Instructions
- Blanch and pound the almonds to a smooth paste with a spoonful of water;
- warm the butter, mix the almonds with this, and add the other ingredients, leaving out the whites of 2 eggs, and be particular that these are well beaten.
- Mix well, butter some cups, half fill them, and bake the puddings from 20 minutes to 1/2 hour.
- Turn them out on a dish, and serve with sweet sauce.