Almond Pudding
- 3/4 lb sweet almonds
- 1 large spoonful rose-water
- 6 eggs
- 3 Tbsps white sugar
- 1 quart milk
- 3 Tbsps crackers, pounded
- 4 ounces butter, melted
- 4 ounces citron, cut into bits
- Puff pastry
Pour boiling water over the almonds. Let it remain until the skin comes off easily. Rub dry. Pound fine with rose-water. Beat the eggs to a stiff froth with the white sugar. Mix with the milk, pounded crackers, melted butter and citron. Add the almonds. Stir all together. Bake in a small pudding dish with a lining and a rim of pastry. This pudding is best when served cold. It will bake into two equal parts an hour in a quick oven at 400 degrees F.
Submitted by Jun 22, 2009
15 min
30 min
45 min