An unusual and sustaining pudding cooked in a frying-pan, Queen’s Almond Pudding may be eaten hot, but is particularly good eaten cold with freshly whipped cream.
10 fl. oz. single cream
4 egg yolks legg
2 oz. castor sugar
4 oz. ground almonds
1 tablespoon fresh white breadcrumbs
½ teaspoon almond essence
1 oz. butter
1 oz. icing sugar
1 tablespoon slivered almonds
Place the cream in a small saucepan and set the pan over moderate heat. Scald the cream (bring to just below boiling point). Remove the pan from the heat and set aside.
Place the egg yolks, egg and sugar in a medium-sized heatproof mixing bowl. Half-fill a medium-sized saucepan with boiling water and set the bowl over the pan. Place the pan over moderately low heat. Using a wire whisk or rotary beater, beat the eggs and sugar until the mixture is thick enough to hold a ribbon trail on itself when the whisk is lifted. Remove the pan from the heat and remove the bowl from the pan.
Beating constantly with a wooden spoon, pour the cream in a thin stream on to the egg mixture until thoroughly combined.
Using a metal spoon, fold in the ground almonds, then the bread-crumbs and almond essence, mixing thoroughly.
In a large, deep frying-pan, melt the butter over moderate heat. When the foam subsides, pour the mixture into the pan, stirring constantly. When the mixture begins to thicken, reduce the heat to low and, stirring frequently, cook for 5 minutes or until the mixture has set.
Remove the pan from the heat. Spoon the mixture on to a serving dish, packing it down. Sprinkle with the icing sugar and almonds.
The pudding may be served hot or cold.