The recipes are scantly detailed. Some are a single line, others actually provide weights of ingredients. Under Cumberland a previous owner of my battered copy has scrawled a big cross next to Almond Pudding. Thought this might be a sign that this one I should try out first.
Cumberland Almond Pudding Recipe
Cumberland Almond Pudding
From Receipts and Relishes by Bernard Darwin
- 2 oz butter softened
- 3 ozs castor sugar
- 2 eggs
- 4 ozs rice flour
- 2 tbsp ground almonds
- raspberry jam
- shortcrust pastry
Line a pie dish (8" diameter) with shortcrust pastry. About half a pack of ready made worked for me. Prick all over and spread a layer of raspberry jam over the base.
Cream the butter and the sugar together. Add the eggs followed by the rice flour and almonds. Mix well.
Spread the mixture over the strawberry jam.
Bake in a moderate overn (180C) for 30 minutes until lightly browned. Serve hot.
Recipe NotesI might be tempted to add a little almond or vanilla extract to the mix, just to boost the flavour a touch. Serve with a little cream.
Cumberland Almond Pudding Recipe is from Receipts and Relishes by Bernard Darwin (1876-1961), the grandson of that other Darwin and more renown for books on Golf apparently.