March 6, 2017

Cumberland Almond Pudding Recipe

By In Recipes
I picked up an old recipe book the other week – Receipts and Relishes published in 1950. It’s subtitled Being a Vade Mecum for the Epicure in the British Isles. The postage cost more than the book if I’m honest. A Vade Mecum? “a handbook or guide that is kept constantly at hand for consultation.” Its a collection of traditional recipes form across the UK. Some might be a tad tricky to recreate now – Buby Swan Pie and Rook Pie both from Nottinghamshire for example.

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

umberland Almond Pudding

Cumberland Almond Pudding

From Receipts and Relishes by Bernard Darwin

Course Dessert
Cuisine English
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 people
Author Andrew


  • 2 oz butter softened
  • 3 ozs castor sugar
  • 2 eggs
  • 4 ozs rice flour
  • 2 tbsp ground almonds
  • raspberry jam
  • shortcrust pastry


  1. 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.

  2. Cream the butter and the sugar together. Add the eggs followed by the rice flour and almonds. Mix well.

  3. Spread the mixture over the strawberry jam.

  4. Bake in a moderate overn (180C) for 30 minutes until lightly browned. Serve hot.

Recipe Notes

I 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

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.

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