Home › Pudding Recipes › Walnut Pudding

Walnut Pudding

I oz. (I heaping tablespoonful) butter I teaspoonful almond extract 1½ teaspoonful vanilla extract Pinch salt 2 heaping tablespoonfuls browned bread crumbs I pint (2 cups) milk 3 eggs Blanch the walnuts, then chop them finely, and mix with the bread crumbs; put them into a fireproof dish with the milk, and allow to boil up; then simmer for ten minutes.

Remove from the fire, and when cool stir in the yolks of the eggs one by one, add the salt, extracts, and the sugar; mix thoroughly. Beat up the whites to a stiff froth, and fold them in gently.

Bake for half an hour in a moderate oven.