Jewish Almond Pudding

Instructions

1. NOTE BEFORE STARTING: Acton did not test this receipt herself. She states she has tasted the puddings more than once and received the exact directions from the Jewish lady at whose house they were made.
2. Take half a pound of sweet almonds, ground. (They were procured ready ground from a confectioner; when they cannot be had that way, pound them in the usual manner.)
3. Mingle with them six or seven bitter almonds, half a pound of sifted sugar, and a little fine orange-flower water.
4. Add the yolks of ten and the whites of seven well whisked eggs.
5. When the whole of the ingredients are intimately blended, bake the pudding in a rather quick oven for half an hour, or longer should it not be then sufficiently firm to turn out of the dish.
6. Sift sugar thickly over it, or pour round it a rich syrup flavoured with orange-flower water, noyau or maraschino.
7. Obs.: Acton thinks a fruit syrup - pine-apple or other - or a compote of fruit would be an excellent accompaniment. The pudding may be served hot or cold. She concludes that the dish it is baked in, if not well buttered, must be rubbed with oil.
8. Yield: the above proportions will make two puddings of sufficient size for a small party.