Easter Almond Pudding is a traditional American recipe for a classic almond-flavoured pudding made from breadcrumbs, almond biscuits and ground almonds set in a light custard flavoured with spices, candied peel and currants and which is cooked in a casserole dish and which is typically served at Easter time. The full recipe is presented here and I hope you enjoy this classic American version of: Easter Almond Pudding.
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240ml (1 cup) Milk
240ml (1 cup) double Cream
1 blade of mace
1 Cinnamon Stick
Grated zest of 1 Lemon
90g (1/2 cup) Caster Sugar
80g (1 cup) fine Breadcrumbs
120g (4 oz) Almond Biscuits (Cookies), crushed
120g (4 oz) ground almonds
1/2 tsp freshly-grated nutmeg
Pinch of Salt
4 Eggs, slightly beaten
1 to 2 tbsp candied peel
1 to 2 tbsp Currants
Meanwhile, place the breadcrumbs, ground almonds and the crushed almond biscuits in a mixing bowl. Pour the milk mixture through a sieve and stir into the ground almonds. Mix thoroughly. Leave the mixture to cool a bit, then add the nutmeg and salt. Combine a few tablespoons of the mixture with the slightly beaten eggs to temper and add to the mixture along with the candied peel and currants. Blend well then place in a lightly buttered gratin dish, pie dish or glass casserole. Place in an oven pre-heated to 190ºC (370ºF) and bake for about 45 minutes. Allow to cool before serving with cream.
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
Go to the printable version of the recipe
Easter Almond Pudding Recipe
Ingredients:
2 tbsp Unsalted Butter240ml (1 cup) Milk
240ml (1 cup) double Cream
1 blade of mace
1 Cinnamon Stick
Grated zest of 1 Lemon
90g (1/2 cup) Caster Sugar
80g (1 cup) fine Breadcrumbs
120g (4 oz) Almond Biscuits (Cookies), crushed
120g (4 oz) ground almonds
1/2 tsp freshly-grated nutmeg
Pinch of Salt
4 Eggs, slightly beaten
1 to 2 tbsp candied peel
1 to 2 tbsp Currants
Method:
Bring the milk and cream to the boil in a saucepan over medium heat. Reduce the heat and add the mace, cinnamon, lemon zest, and sugar. Stir well to mix and allow to simmer for about 10 minutes.Meanwhile, place the breadcrumbs, ground almonds and the crushed almond biscuits in a mixing bowl. Pour the milk mixture through a sieve and stir into the ground almonds. Mix thoroughly. Leave the mixture to cool a bit, then add the nutmeg and salt. Combine a few tablespoons of the mixture with the slightly beaten eggs to temper and add to the mixture along with the candied peel and currants. Blend well then place in a lightly buttered gratin dish, pie dish or glass casserole. Place in an oven pre-heated to 190ºC (370ºF) and bake for about 45 minutes. Allow to cool before serving with cream.
Printable version of the Recipe
american, easter, dessert, vegetarian, custard, baking
Dessert
America
Easter Almond Pudding
https://fabulousfusionfood.blogspot.com/2019/04/easter-almond-pudding-recipe.html
Easter Almond Pudding. This is a classic American recipe for an Easter pudding of almonds and almond biscuits (cookies) baked in an cinnamon and lemon zest flavoured egg custard thickened with breadcrumbs.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZsq4ZiTyB-4vIbwIK2WJYuxhxU83sg5syg6sjLcoAGqOPuUmgBMRVhKFDofRWfMBVhUrAtCUm_7GgVXWt0ydE1phKKnmeJ5kT7irgMthVpbmAR85s1HDJ-OkJXE4hCMj3XVHwDm6sjCA/s1600/easter-almond-pudding.png
2019-04-18
Yield: 6–8
Easter Almond Pudding
Easter Almond Pudding. This is a classic American recipe for an Easter pudding of almonds and almond biscuits (cookies) baked in an cinnamon and lemon zest flavoured egg custard thickened with breadcrumbs.
prep time: 10 mins
cook time: 60 mins
total time: 70 mins
Ingredients:
- 2 tbsp Unsalted Butter
- 240ml (1 cup) Milk
- 240ml (1 cup) double Cream
- 1 blade of mace
- 1 Cinnamon Stick
- Grated zest of 1 Lemon
- 90g (1/2 cup) Caster Sugar
- 80g (1 cup) fine Breadcrumbs
- 120g (4 oz) Almond Biscuits (Cookies), crushed
- 120g (4 oz) ground almonds
- 1/2 tsp freshly-grated nutmeg
- Pinch of Salt
- 4 Eggs, slightly beaten
- 1 to 2 tbsp candied peel
- 1 to 2 tbsp Currants
Method:
- Bring the milk and cream to the boil in a saucepan over medium heat. Reduce the heat and add the mace, cinnamon, lemon zest, and sugar. Stir well to mix and allow to simmer for about 10 minutes.
- Meanwhile, place the breadcrumbs, ground almonds and the crushed almond biscuits in a mixing bowl. Pour the milk mixture through a sieve and stir into the ground almonds. Mix thoroughly. Leave the mixture to cool a bit, then add the nutmeg and salt. Combine a few tablespoons of the mixture with the slightly beaten eggs to temper and add to the mixture along with the candied peel and currants. Blend well then place in a lightly buttered gratin dish, pie dish or glass casserole. Place in an oven pre-heated to 190ºC (370ºF) and bake for about 45 minutes. Allow to cool before serving with cream.
© Dyfed Lloyd Evans
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
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