This traditional recipe originates from the eighteenth century
and can be found on some of the menus in Ipswich even today.
Ingredients
- 15 fl oz Milk (3/4 pint)
- 5 fl oz Double cream
- 2 ozs Fresh white breadcrumbs
- 2 ozs Sugar
- 6 ozs Ground almonds
- 3 Eggs, beaten
- 1 oz Butter
Method
- Pre-heat the oven to 150°C: 300°F: Gas 2
- In a large saucepan, gently warm the milk and cream then add
the breadcrumbs.
- Stir in the sugar and ground almonds.
- Remove from the heat and leave to soak for 5 minutes.
- Pour on the eggs and blend well together.
- Pour the mixture into 1 large greased pie dish or individual
greased pots.
- Dot the tops with butter.
- Place in a tin filled with water, taking care that the water
does not reach the top of the bowl(s).
- Bake in the oven for around 30 minutes.
Serve warm with a fruit compote.
If you have a recipe you would like us to try, please send it to:
kerry.burn@onesuffolk.co.uk
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