Home › Hot Desserts › Almond Cup Pudding

Almond Cup Pudding

4 ounces of sweet almonds 2 ounces bitter almonds 2 ounces of butter 1 tablespoon cream 1 1/2 ounces flour 1 ounce of sugar Blanch the almonds, and pass them through a nut mill; then pound them well in a mortar for ten minutes; add the butter--beaten to a cream--and the cream and sugar. Then add the flour slowly, stirring all the time. Grease some small tins, and half fill them, and put into a quick oven for about half an hour. Serve with brandy sauce if desired.