To make an Almond Pudding is a traditional Stuart recipe for a classic pudding of a baked almond, egg, spice and suet batter glazed with egg white rose water and sugar. The full recipe is presented here and I hope you enjoy this classic Stuart version of: To make an Almond Pudding.
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Original Recipe
To make an Almond Pudding (from W.M.'s Compleat Cook 1658)
To make an Almond Pudding.
Take your Almonds when they are blanched, and beat them as many as will serve for your Dish, then put to it foure or five yolks of Eggs, Rose-water, Nutmeg, Cloves and Mace, a little Sugar, and a little salt and Marrow cut into it, and so set it into the Oven, but your Oven must not be hotter then for Bisket bread; and when it is half baked, take the white of an Egg, Rose-water and fine Sugar well beaten together and very thick, and do it over with a feather, and set it in againe, then stick it over with Almonds, and so send it up.
This you may boyle in a Bag if you please, and put in a few crums of Bread into it, and eat it with butter and Sugar without Marrow.
Modern Redaction
Ingredients:
350g blanched almonds
2 tbsp rose water
4 egg yolks
1/4 tsp freshly-grated nutmeg
1/8 tsp ground cloves
1/4 tsp ground mace
50g caster sugar
salt, to taste
75g shredded suet or finely-diced marrow
For the Glaze:
1 egg white
2 tbsp rose water
60g caster sugar
Method:
Pound the almonds to a paste in a mortar, adding a little of the rose water from time to time to prevent the almonds from oiling. When you have a smooth paste, turn into a bowl and work in the egg yolks, spices, sugar, salt and suet or marrow.
Turn the resultant batter into a springform cake tin. Transfer to an oven pre-heated to 180°C and bake for 15 minutes. At this point, beat together the egg white, rose water and sugar. Remove the cake from the oven and brush the glaze over the top.
Return the cake to the oven and bake for a further 20 minutes, or until the glaze is golden brown and the cake is cooked through.
Remove from the oven and allow to cool in the tin for 10 minutes. Carefully remove from the tin and allow to cool completely on a wire rack before slicing and serving.
