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Ipswich Almond Pudding  Veg  HT  DP  English    50mins


Serves    6    Hot  Nuts  Vegetarian Desserts Puddings  Suffolk England  British  Europe 



   450ml/15fl.oz. Milk

   150ml/5fl.oz. Double Cream

   50g/2oz Fresh White Breadcrumbs

   75g/3oz Caster Sugar

   175g/6oz Ground Almonds

   1 Teasp Orange Flower or Rose Water

   3 Eggs

   25g/1oz Butter




1. Preheat the oven to 180C, 350F, Gas Mark 4 and butter a 1.1L/2pt pie dish.


2. Place the milk in a saucepan and heat until warmed (not boiling).


3. Place the breadcrumbs in a large mixing bowl, then pour the warm milk over them.


4. Stir in the sugar, almonds and orange or rose water and leave to soak for 15 minutes.


5. In another bowl, beat the eggs then add the eggs to the breadcrumb  mixture and mix well.


6.  Transfer the mixture to the buttered pie dish. Dot with extra butter then place in a deep roasting tin with enough hot water to come half way up the sides of the pie dish.


7. Bake for 30 minutes until set. Serve hot.


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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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