Almond castles

Almond castles

By
From
Encyclopedia of Food and Cookery
Serves
8

Ingredients

Quantity Ingredient
90g butter
80g caster sugar
3 eggs, separated
3 tablespoons cream or milk
1 tablespoon brandy
155g ground almonds

Method

  1. Cream together butter and sugar. Stir in egg yolks, cream or milk, brandy, if using, and almonds. Whisk egg whites to a stiff froth and fold lightly into almond mixture.
  2. Spoon into 8 greased dariole moulds, filling them three-quarters full. Bake in a preheated moderately slow oven for 20–25 minutes or until the puddings are firm in the centre and golden-brown. Turn out and serve with custard. If liked, the puddings may be steamed – cover with greased baking paper and steam for 40–50 minutes or until firm.
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