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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 Tess M Jun 22, 2009 15 min 30 min 45 min


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