Almond Custard

Posted in - Bake & Peacetime & Puddings on March 25th 2015 0 Comments

This is one of two puddings served last week at the rationing dinner.  It is so comforting that I long for it on winter days or when I deserve a treat which we all do most days!  I probably should have posted this a month ago now that the days are brighter, but as it goes hand in hand with the rationing dinner recipes that were produced very successfully last week which I have promised to post on this blog, here it is.

Adding jam to the pudding reminds me of a Bakewell tart, without the pastry and with added coconut. If you would like to add orange flower water as in the original recipe, please do, though I would use teaspoons instead of tablespoons. Granny Dot advises to eat it cold. As a
compromise, I think warm is perfect, with a dollop of cream.

In her words:

Materials.– 1/2 lb. sweet almonds, ½ lb. castor sugar, 3 tablespoonsful orange-flower water, 3 whole eggs, 4 oz. dessicated cocoanut, ¼ oz. bicarbonate of soda, and 3 gills milk. Method.– Blanch the almonds, and pound them to a smooth paste in a mortar; add to this the sugar, orange-flower water and eggs, etc, mixing them well together and then adding the bicarbonate of soda; finally mixing it all thoroughly with the milk. Have read a buttered pie-dish, put the mixture into this, and bake for 40 minutes. Leave the custard to cool, and serve cold in a glass dish, covered with whipped cream flavoured with castor sugar and vanilla essence. Mrs C.S. Peel, Puddings and Sweets, 1905


225g ground almonds
175g caster sugar
110g dessicated coconut
3 eggs
140ml milk
15g unsalted butter, softened
strawberry or raspberry Jam (or whatever you like)

Serves 6

1. Set the oven to 170 degrees C and butter a dish which is approximately 20 cm x 15 cm.
2. Whisk the eggs into the milk and then add to the ground almonds, sugar and coconut, adding a little more milk if necessary so that it easily drops from the spoon.
3. Dollop about half a jar of jam into it and spread it over the base of the dish.
4. Pour the mixture on top and bake for 20–25 minutes.
5. Serve when you are ready with cream, at whichever temperature you prefer.

Emma Farqhar took the photograph, which will be in Bicycles, Bloomers and Rationing Recipes


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