4 oz (100 g) apricot jam
1 1/4 cup (1/2 pint) 300 ml fresh single cream
2/3 cup (150 ml) 1/4 pt milk
25 g (1 oz) fresh breadcrumbs
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
5/8 cup (75 g) 3 oz ground almonds
rose or orange flower water
almond flavouring
2 eggs, plus 2 egg yolks
knob of butter
2/3 cup (150 ml) 1/4 pt fresh whipping cream
1/4 cup (25 g) 1 oz flaked almonds, toasted
1 1/4 cup (1/2 pint) 300 ml fresh single cream
2/3 cup (150 ml) 1/4 pt milk
25 g (1 oz) fresh breadcrumbs
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
5/8 cup (75 g) 3 oz ground almonds
rose or orange flower water
almond flavouring
2 eggs, plus 2 egg yolks
knob of butter
2/3 cup (150 ml) 1/4 pt fresh whipping cream
1/4 cup (25 g) 1 oz flaked almonds, toasted
method
1. Put a layer of apricot jam into a buttered pie dish. Bring the fresh single cream and milk to boiling point, then pour on to the breadcrumbs in a bowl.
2. Leave to cool, then mix in the sugar, ground almonds and a little rose or orange flower water and almond flavouring.
3. Beat the eggs with the extra yolks and mix into the mixture. Pour into the dish.
4. Dot with the butter and bake in the oven at 150°C (300°f) mark 2 for 30 minutes. Whip the fresh cream until stiff.
5. Serve the pudding hot with fresh cream and toasted flaked almonds.
2. Leave to cool, then mix in the sugar, ground almonds and a little rose or orange flower water and almond flavouring.
3. Beat the eggs with the extra yolks and mix into the mixture. Pour into the dish.
4. Dot with the butter and bake in the oven at 150°C (300°f) mark 2 for 30 minutes. Whip the fresh cream until stiff.
5. Serve the pudding hot with fresh cream and toasted flaked almonds.
serving amount
serves 4
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