The baking of a mixture of breadcrumbs, sugar, eggs and milk was a common feature of British cooking. As a way of using up stale bread, it provided a thrifty and filling dessert. This Suffolk version differs from others with its inclusion of ground almonds. The following recipe is based on that of Hannah Glasse in The Art of Cookery, Made Plain and Easy (1747).
Equipment
20cm pie dish
Weighing scales
Measuring jug
Small saucepan
Large mixing bowl
Roasting tin
Preparation method
Preheat oven to 180C/350F/gas 4.
Grease the pie dish with butter.
Place the milk and cream in the small saucepan and heat gently.
Place the breadcrumbs in the large mixing bowl. Add the warm milk and cream, stir in and leave to soak for five minutes.
Add the sugar, ground almonds and almond extract. Stir in and allow to stand for another 10 minutes.
Stir in the beaten eggs thoroughly, then pour the mixture into the prepared pie dish and dot the surface with the pieces of butter.
Place the pie dish into a roasting tin and pour boiling water until it comes about half-way up the dish.
Carefully place into the preheated oven and bake for about 40 minutes or until the top is golden. After 20 minutes check that the top isn’t burning – if it is place a piece of kitchen foil over the top.
Serve warm with stewed fruit.
Tip: To make breadcrumbs, the best way is to place chunks of bread into a blender and whizz. You may need to turn the blender off occasionally and push the bread pieces down with a wooden spoon.
Georgian
Serves:
6
Prep Time 25 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour5 minutesminutes
Ingredients
400gwhole milk
170gdouble cream
60gfresh white breadcrumbs
85gcaster sugar
170gground almonds
1tspalmond extract
3medium eggs beaten
1tbspbutter cut into little pieces
Nutrition
Nutrition Facts
Ipswich almond pudding
Serving Size
174 g
Amount per Serving
Calories
442
Percent of Daily Value*
Fat
31
g
48
%
Saturated Fat
11
g
69
%
Cholesterol
126
mg
42
%
Sodium
159
mg
7
%
Potassium
159
mg
5
%
Carbohydrates
34
g
11
%
Fiber
4.1
g
17
%
Sugar
21
g
23
%
Protein
12
g
24
%
Calcium
165
mg
17
%
Iron
1.6
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
Share
Please don't share these recipes yet.
Buttons to facilitate sharing will be added here after the site goes fully live.
