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!
If you’re looking for more English desserts (pudding), you might like Eton Mess or English Trifle.
Ipswich Almond Pudding
- 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
- 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.
Such a unique recipe, gotta try this! 🙂
nicole taggart says
what a beautiful dessert.
and lashings of cream.. sign me up! ha!
Thank you Nicole!
I love the idea of almond as a central flavor, it is more delicate than most. I am also a more savory girl, but if the dessert isn’t too sweet and I have a nice cup of tea or coffee, I won’t turn it down!
Me too Andi! It is my all time favorite flavor!
I’ve lived in Ipswich (England) for 40 years and I’ve never heard of this pudding!
Sounds nice though!
It was a guest post by my British friend who was born in the UK. I think it might be a vintage recipe.
Thank you so much for the wonderful post.
Where the recipe says “6oz. 1 cup…” does that mean one cup plus six ounces of ground almonds? Same for sugar (1/3 cup plus 3 oz plus one Tbsp). Or is it saying 1/3 cup/3 oz. ?
The way it’s stated is a bit confusing …. but I ask because it looks wonderful and I’d love to make it!
Hi Emme, Sorry about the confusion. I have both weights and cups, for those who don’t have a scale. I’ve added parenthesis. I hope that clarifies it. Let me know. Cynthia
I have made this and I love it! Such a unique and simple dessert, it’s truly a hidden British gem of a recipe. Thanks for sharing it!
Brenda W says
Ipswich pudding recipe is divine! Not too sweet, lovely texture, and wonderful with a topping of cream.