Thursday, June 2, 2011
I have a fondness for all things pudding. I like the traditional smooth and creamy pudding, the baked or steamed English puddings and even summer puddings made with bread and berries. I love them all. I was flipping through The Cook's Book. Which is a wonderful book full of recipes by super famous chefs when I came upon Baked Almond Pudding. I immediately thought YUM! I love almonds. The recipe didn't call for fruit but I couldn't resist adding some apricots to one dish and pears to the other. This also doubles as a gluten-free dessert. There is only almond flour (or finely ground almonds) and absolutely no wheat flour.
Baked Almond Pudding (recipe submitted by Shaun Hill)
1/2 cup plus 1 Tbsp. unsalted butter, melted
3 cups ground almonds
2 Tbsp. heavy cream
1 Tbsp. Cognac (I used Frangelico)
grated zest of 1/2 lemon
1/3 cup sugar plus extra for sprinkling
2 egg yolks
Preheat the oven to 375 degrees. In a mixing bowl, stir together the melted butter, almonds, cream, Cognac, lemon zest, and sugar. Stir in the whole eggs and yolks.
Butter a shallow baking dish and pour in the batter. Bake for 30-40 minutes until the edges are golden brown. Sprinkle with sugar before serving.
* These types of desserts can always handle a little fruit. Add your favorite fruit and Enjoy!