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Ipswich Almond Pudding

Puddings and Sweet Deserts

White breadcrumbs, sugar and ground almonds stewed in cream, whole egg added and the batter steamed or baked (Early versions add rosewater.) (Glasse 1747, etc)

Original Receipt in 'The Art of Cookery, Made Plain and Easy' by Hannah Glasse, 1747 (Glasse 1747);

To make the Ipswich almond pudding.
STEEP somewhat above three ounces of the crumb of white bread sliced, in a pint and a half of cream, or grate the bread, then beat half a pint of blanched almonds very fine till they are like a paste, with a little orange-flower-water, beat up the yolks of eight eggs and the whites of four: mix all well together, put in a quarter of a pound of white sugar, and stir in a little melted butter, about a quarter of a pound; lay a sheet of puff-paste at the bottom of your dish and pour in the ingredients. Half an hour will bake it.

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