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Baked Almond Pudding

Very rich.


  • 1/4 pound of almonds
  • 4 bitter almonds
  • 1 glass of sherry
  • 4 eggs
  • rind and juice of 1/2 lemon
  • 3 ounces of butter
  • 1 pint of cream
  • 2 tablespoonfuls of sugar


Blanch and pound the almonds to a smooth paste with the water; mix these with the butter, which should be melted; beat up the eggs, grate the lemon-rind, and strain the juice; add these, with the cream, sugar, and wine, to the other ingredients, and stir them well together. When well mixed, put it into a pie-dish lined with puff-paste, and bake for 1/2 hour.

Time: 1/2 hour.

Sufficient for 4 or 5 persons.

Seasonable at any time.

Note: To make this pudding more economically, substitute milk for the cream; but then add rather more than 1 ounce of finely grated bread.


Print recipe/article only


The Book of Household Management (1861).

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