Ipswich Almond Pudding

You’ve probably heard me talk about my real-life friend, Christina, if you follow me on Facebook. Christina and I met at a blogger’s conference about 5 years ago, and when we realized that we lived less than 15 miles apart, and that we both had pretty similar views about food, we became fast friends.

Christina was born in Scotland to Italian parents, and I lived in London when I was in my twenties. We’re both serious tea drinkers and have bonded over a few English teas here in Los Angeles. The only way she and I are different, is that Christina has a serious sweet tooth. Whereas I lean more towards savory. When she asked me what I’d like her to post on my website, I asked for something sweet, because I realized that I really don’t have enough sweets here! You can follow Christina on Facebook or find her website, Christina’s Cucina here. And now I’ll turn you over to Christina.

You probably know that Cynthia is more of a “savory girl” when it comes to choosing between say, cheese and chocolate. I have more of a sweet tooth. So I just had to make a dessert recipe to add to Cynthia’s site. When we decided to do a guest post on each others’ pages, Cynthia shared a savory Blue Cheese Roasted Pecan Dip. It’s a which would be a wonderful addition to anything from picnics and barbecues to Oscar night parties!

Cynthia and I have a lot of “Britishness” in common, and she loves almonds, so it was pretty easy to choose this Ipswich Almond Pudding recipe from an old British recipe collection. How do I know it’s old? The cover says, “Traditional Ways to a Man’s Heart”. Well, suffice it to say that I think women would love this dessert, too! (By the way, this is only called a “pudding” in the British sense of the term, as in, “dessert”.)

The original recipe calls for orange flower water or rose water (I used rose water), but if you have neither I think it would be fine to use your choice of vanilla or almond extract. Ipswich Almond Pudding seems to be a cross between a Bakewell Tart (without the crust) and Bread and Butter Pudding. If you like almonds, this will be a treat, especially served with lashings of cream (that’s a British saying meaning lots of cream)! It would also be delicious with Creme Anglaise.

I hope you give this simple, authentically British recipe for Ipswich Pudding a try and let Cynthia and me know what you think in the comments below. Enjoy!

Here are some more classic English desserts or “puddings”

English Trifle

Summer Berry Pudding

Eton Mess

Strawberry Fool

Jam Tarts

Syllabub

Lemon Posset

Ipswich Almond Pudding

Cynthia

An old traditional British “pudding” (dessert), slightly adapted from Favorite Pudding Recipes Cookbook (Traditional Ways to a Man’s Heart) (serves 6 to 8)

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Dessert

Cuisine British

Servings 6 people

Calories 439 kcal

Ingredients

  

1x2x3x

• 14 oz whole milk
• 6 oz whipping cream
• 2 oz fresh white breadcrumbs (1/2 cup)
• 3 oz sugar (1/3 cup plus 1 tbsp)
• 6 oz ground almonds (1 cup)
• 1 tsp orange flower water or rose water use almond or vanilla extract if you like
• 3 eggs beaten
• 1 Tbsp butter cut into little pieces

Instructions

 

• Preheat oven to 350 F.
• Put the milk and cream in a small saucepan and heat gently. Place the breadcrumbs in a bowl, then pour the warm milk over the top and leave to soak for five minutes.
• Add the sugar, ground almonds, flavored water or extract and allow to stand for another 10 minutes.
• Stir in the beaten eggs thoroughly, then pour the mixture into a large 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 a quarter of the way up the dish. Carefully place into the preheated oven and bake for about half an hour.
• Serve with cream while still warm.

Nutrition

Serving: 1servingCalories: 439kcalCarbohydrates: 31gProtein: 13gFat: 31gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 132mgSodium: 156mgPotassium: 158mgFiber: 3gSugar: 19gVitamin A: 701IUVitamin C: 1mgCalcium: 183mgIron: 2mg

Tried this recipe?Let us know how it was!