Almond pudding: Difference between revisions
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'''Almond pudding''' is a milk pudding or [[custard]] thickened with ground almonds and sometimes flavored with almond extract. There are versions of almond pudding found in the Arab cuisines of the Middle East, and variations of this dish are found in American, European, Turkish, Persian, Indian, Chinese, and other world cuisines. |
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==British cuisine== |
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Ipswich almond pudding is a recipe that appears in the 18th century cookbook ''[[The Art of Cookery]]'' by [[Hannah Glasse]]. It's a sort of [[bread pudding]] thickened with blanched almonds and baked in puff pastry.<ref>{{cite web |title=Ipswich Almond Pudding |website=The Foods of England Project |url=http://www.foodsofengland.co.uk/ipswichalmondpudding.htm}}</ref> [[Elizabeth Moxon]] also uses blanced almonds to thicken bread pudding, that can be made with butter, [[suet]] or [[marrow]] and baked in "little tins". In one version of the pudding Moxon omits rose water and orange flower water, adding cinnamon and a little lemon peel instead. A sauce can be made for the pudding with wine and sugar.<ref>{{cite web |title=Almond Breadcrumb Pudding |website=The Foods of England Project |url=http://www.foodsofengland.co.uk/almondpudding.htm}}</ref> |
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A recipe for egg and cream custard thickened with ground almonds baked in a [[bain-marie]] is called "English almond pudding" by [[Auguste Escoffier]].<ref>{{cite web |title=Almond Custard Pudding |website=The Foods of England Project |url=http://www.foodsofengland.co.uk/suffolkalmondpudding.htm}}</ref> |
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==India== |
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In [[Indian cuisine]] almond pudding is called ''badam [[kheer]]''. It's made with only milk, sugar and ground almonds, usually flavored with [[cardamom]].<ref>{{cite web |title=Badam Kheer Recipe |website=Times of India |url=https://recipes.timesofindia.com/us/recipes/badam-kheer/rs52651477.cms}}</ref> |
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==References== |
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{{reflist}} |
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Revision as of 05:48, 12 September 2020
Almond pudding is a milk pudding or custard thickened with ground almonds and sometimes flavored with almond extract. There are versions of almond pudding found in the Arab cuisines of the Middle East, and variations of this dish are found in American, European, Turkish, Persian, Indian, Chinese, and other world cuisines.
British cuisine
Ipswich almond pudding is a recipe that appears in the 18th century cookbook The Art of Cookery by Hannah Glasse. It's a sort of bread pudding thickened with blanched almonds and baked in puff pastry.[1] Elizabeth Moxon also uses blanced almonds to thicken bread pudding, that can be made with butter, suet or marrow and baked in "little tins". In one version of the pudding Moxon omits rose water and orange flower water, adding cinnamon and a little lemon peel instead. A sauce can be made for the pudding with wine and sugar.[2]
A recipe for egg and cream custard thickened with ground almonds baked in a bain-marie is called "English almond pudding" by Auguste Escoffier.[3]
India
In Indian cuisine almond pudding is called badam kheer. It's made with only milk, sugar and ground almonds, usually flavored with cardamom.[4]
References
- ^ "Ipswich Almond Pudding". The Foods of England Project.
- ^ "Almond Breadcrumb Pudding". The Foods of England Project.
- ^ "Almond Custard Pudding". The Foods of England Project.
- ^ "Badam Kheer Recipe". Times of India.