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 definitely 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, which would be a wonderful addition to anything from picnics and barbecues to Oscar night parties!
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!
- 14 oz whole milk
- 6 oz whipping cream preferably organic
- 2 oz 1/2 cup fresh white breadcrumbs
- 3 oz 1/3 cup plus 1 tbsp sugar
- 6 oz 1 cup ground almonds
- 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
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.