This traditional Ipswich Almond Pudding is a comforting, old-fashioned British dessert that relies on the humble freshness of white breadcrumbs to create a uniquely tender crumb. Unlike standard custards, this recipe absorbs a rich mixture of milk and double cream, resulting in a texture that is somewhere between a soufflé and a dense cake. The flavor profile is dominated by sweet, toasted ground almonds and a delicate touch of orange flower water, which adds an elegant floral note. It is best served warm from the oven, offering a nostalgic taste of home cooking. Perfect for weekend brunches or as a sophisticated yet simple end to a family dinner, this pudding requires minimal effort but delivers maximum satisfaction.
Ipswich Almond Pudding
Description
This traditional Ipswich Almond Pudding is a comforting, old-fashioned British dessert that relies on the humble freshness of white breadcrumbs to create a uniquely tender crumb. Unlike standard custards, this recipe absorbs a rich mixture of milk and double cream, resulting in a texture that is somewhere between a souffl&# 195;© and a dense cake. The flavor profile is dominated by sweet, toasted ground almonds and a delicate touch of orange flower water, which adds an elegant floral note. It is best served warm from the oven, offering a nostalgic taste of home cooking. Perfect for weekend brunches or as a sophisticated yet simple end to a family dinner, this pudding requires minimal effort but delivers maximum satisfaction.Ingredients
Directions
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Preheat your oven to 350ðF (177ðC) (Gas Mark 4).
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Butter a 2-pint pie dish thoroughly with a small portion of the butter.
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In a saucepan, gently warm the milk and double cream together over low heat until just hot, but do not let it boil.
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Place the fresh white breadcrumbs in a large mixing bowl.
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Pour the warm milk and cream mixture over the breadcrumbs and let it stand for 5 minutes to allow the breadcrumbs to absorb the liquid.
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Add the sugar, ground almonds, and orange flower water (or rose water) to the breadcrumb mixture.
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Let the mixture stand for another 10 minutes until all the liquid is fully absorbed and the texture is thick.
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Stir in the beaten eggs, blending well until the mixture is smooth and consistent.
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Pour the almond mixture into the prepared buttered pie dish.
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Dot the surface of the pudding with the remaining butter.
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Place the pie dish into a larger roasting tin.
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Carefully pour boiling water into the roasting tin until it reaches about a quarter of the way up the sides of the pie dish.
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Bake in the preheated oven for 30 to 35 minutes, or until the top is golden brown and the pudding is set.
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Remove from the oven and serve warm.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 612.5kcal
- % Daily Value *
- Total Fat 46.8g72%
- Saturated Fat 27.8g139%
- Cholesterol 137.5mg46%
- Sodium 322.8mg14%
- Total Carbohydrate 41.0g14%
- Dietary Fiber 3.5g15%
- Sugars 3.4g
- Protein 8.5g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use stale, dry white breadcrumbs for the best texture, as they absorb liquid more effectively than fresh soft crumbs.
If you do not have orange flower water, rose water is a suitable alternative, or you may substitute with lemon zest and a splash of vanilla extract.
This pudding is best served immediately while warm, but leftovers can be stored in the refrigerator for up to 2 days. Reheat gently in the oven or microwave before serving.
Ensure the water bath is deep enough to provide gentle steam heat, which helps create a custard-like consistency rather than a dry cake texture.
