Almond Pudding

Ingredients

• 4 eggs Eggs
• 1 cupful Almonds (Blanched and pounded to a fine paste.)
• 1 1/2 cupfuls Sugar
• 1 1/2 pints Milk
• 1 teaspoonful Royal Extract Bitter Almonds
• 1 teaspoonful Rose Extract
• as needed for greasing Butter
• 1 quart Flour
• 1 tablespoonful Sugar
• 1 tablespoonful Salt
• 1 tablespoonful Butter (or vegetable shortening) (Originally lard. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.)
• 2 teaspoonfuls Baking powder (Originally Royal Baking Powder.)
• 1 1/4 pints Milk

Instructions

1. 1In a bowl, sift together 1 quart flour, 1 tablespoonful sugar, 1 tablespoonful salt, and 2 teaspoonfuls Royal Baking Powder. Rub in 1 tablespoonful of cold butter (or vegetable shortening). In a separate bowl, beat 3 eggs and 1 1/4 pints milk. Add the egg mixture to the flour mixture and mix quickly into a smooth batter, a little firmer than for griddle cakes. 2/3 fill cold, carefully greased muffin pans and bake in a hot oven (400-450°F / 200-230°C) for 15 minutes.
2. 2Blanch almonds by pouring boiling water over them until the skins slip off easily. Pound the blanched almonds to a fine paste. Beat the egg yolks and sugar with the almond paste.
3. 3Cut off the top crust from the baked muffins very thin. Steep the muffins in milk. Add the steeped muffins (squeezed a little dry) to the almond mixture. Dilute with milk, add the Royal Extract Bitter Almonds and Rose Extract. Put the mixture into a well-buttered earthenware dish. Gently stir in the egg whites beaten to a dry froth. Bake in a moderately quick oven (350-375°F / 175-190°C) for about 30 minutes, or until set.