Almond Pudding is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dessert of almond paste mixed with orange flower water, cream, ground biscuits, egg yolks, sugar and butter that's baked in a puff pastry shell until set. The full recipe is presented here and I hope you enjoy this classic British version of: Almond Pudding.
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This is a classic recipe for a Victorian version of Almond Pudding that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
Pound one ounce of bitter, and half a pound of sweet almonds, and add to them a tablespoonful of brandy and a wineglass full of orange flower water; soak a quarter of a pound of biscuit powder in a pint of cream; beat eight yolks of eggs with half a pound of moist sugar; add the peel of one lemon, grated, and a quarter of a pound of melted butter; mix the whole thoroughly; and after stirring it over the fire until it is heated, bake it in a pie dish ready lined with a puff paste for half an hour in a moderate oven.
Pound the almonds and bitter almond extract in a mortar until you have a smooth paste. Transfer to a bowl then stir in the brandy and orange flower water. In a separate bowl mix together the cream and ground biscuits and set aside to soak for 10 minutes.
After this time beat the almond paste into the cream mix. Beat together the egg yolks then whisk into the biscuit mix along with the sugar, lemon zest and melted butter. Transfer to a pan and heat gently until the mixture is hot (but not boiling) then take off the heat.
Line a pie dish with puff pastry then pour in the custard mix. Transfer to an oven pre-heated to 180°C and bake for 30 minutes, or until the pastry is cooked and the filling is set. Allow to cool before slicing into wedges and serving.
Bitter almonds 1oz.; sweet almonds 3/4lb.; brandy, tablespoonful; orange flower water, wineglass full; biscuit powder 1/4lb.; cream 1 pint; eggs, 8 yolks; sugar 1/2lb.; lemon peel, 1; butter 1/4lb.