The British have always been obsessed with almonds. Since the Romans brought them here nearly 2000 years ago, we've used in Normas quantities, so we very rarely been able to grow them successfully in a rather cool climate. In medieval and Renaissance times they were a staple in the kitchen and the quantity of Almond-based recipes, particularly puddings, could be found in the archives of the great houses testify to the tradition lasting well into the 19th century. Indeed, Bakewell tarts, almond fingers and other such traditional British baking still maintain their popularity today. The very good almond pudding is very simple and, in fact, represents the basis of almost all of this kind of cooking. This recipe comes from the late 1600s and the Marsham family, but more than 100 years later the Gambiers at Langley were making what they called a ratafia pudding, in almost every respect the same except for substituting almond sponge cakes for the ground almonds. The later recipe was a steamed pudding whereas the early one was baked, but there was also a suggestion that it could have been cooked as a pie. So I've taken what I think are the best aspects of all the recipes and I am amalgamated them into a make sure that you can cook on its own, and a pastry case or even as a steamed pudding if you prefer.
1. Bring the milk and cream to a boil, add the Macy's, cinnamon, lemon and sugar, stir well and simmer for 10 minutes.
2. In a mixing bowl, place the breadcrumbs. Poor in the milk mixture through a sieve and stir in the ground almonds. Mix thoroughly.
3. Beat the eggs until foamy, and the nut Meg and salt, and mix with the milk and almond mixture when it has cooled below blood heat.
4. Butter a gratin dish, pour the mixture in and bake it in the preheated oven at 375°F for about 45 minutes.
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Serving Size: 1 (126g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 298 | ||
Calories from Fat: 167 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.6g | 25 % | |
Saturated Fat 3.5g | 18 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 10.1mg | 3 % | |
Sodium 260.1mg | 9 % | |
Potassium 336.8mg | 9 % | |
Total Carbohydrate 24.7g | 7 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 20.1g | ||
Protein 10.9g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 298
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