IPSWICH ALMOND PUDDING(ENGLISH)

      Title: IPSWICH ALMOND PUDDING(ENGLISH)
  Categories: Puddings, English
       Yield: 4 Servings
  
       5 fl Double cream
       2 oz Fresh white breadcrumbs,
            Finely grated
       3 oz Sugar
       6 oz Ground almonds
       1 ts Orange flower water
            Or rose water
       3    Eggs, beaten
       1 oz Butter
  
   Set oven to 350/F or Mark 4. Warm the milk and cream together in a
   saucepan; put the breadcrumbs in a bowl, then add the milk/cream
   mixture and leave to stand for 5 minutes. Add the sugar, ground
   almonds and orange water or rose water and leave to stand for a
   further 10 minutes until all the liquid has been absorbed. Stir in
   the eggs, blending well. Pour the mixture into a buttered 2 pint pie
   dish. Dot the surface with the butter. Set the pie dish in a roasting
   tin. Pour boiling water into the tin until it comes about a quarter
   of the way up the side of the pie dish. Bake for 30 minutes. Serve
   accompanied by single cream.
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