Almond pudding is a milk pudding or

custard Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency f ...

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.

American cuisine

Almond pudding recipes are known in American cookbooks starting with

Amelia Simmons Amelia Simmons is an American writer noted for publishing the ''American Cookery''. This cookbook is considered an important text that provided insights into the language and culinary practices of former colonists, helping shape American identity ...

, whose ''

American Cookery ''American Cookery'', by Amelia Simmons, is the first known cookbook written by an American, published in Hartford, Connecticut, in 1796. Until then, the cookbooks printed and used in the Thirteen Colonies were British. Its full title is: ''Am ...

'' (1796) is the first known cookbook written by an American. Her recipe is for a boiled pudding that she calls a "cream almong pudding", with eggs, nutmeg and cream. The pudding is boiled in cloth and serve with melted butter and sugar.

British cuisine

Ipswich almond pudding is a recipe that appears in the 18th century cookbook ''

The Art of Cookery ''The Art of Cookery Made Plain and Easy'' is a cookbook by Hannah Glasse (1708–1770) first published in 1747. It was a bestseller for a century after its first publication, dominating the English-speaking market and making Glasse one of the ...

'' by

Hannah Glasse Hannah Glasse (; March 1708 – 1 September 1770) was an English cookery writer of the 18th century. Her first cookery book, '' The Art of Cookery Made Plain and Easy'', published in 1747, became the best-selling recipe book that century. It ...

. It's a sort of

bread pudding Bread pudding is a bread-based dessert popular in many countries' cuisines. It is made with stale bread and milk or cream, generally containing eggs, a form of fat such as oil, butter or suet and, depending on whether the pudding is ...

thickened with blanched almonds and baked in puff pastry.

Elizabeth Moxon Elizabeth Moxon (fl. 1740–1754) was an English writer known for her influential cookery book: ''English Housewifry''. She has been called one of "the female pioneers of English culinary writing". Her book was presented as practical help for "Mi ...

also uses balanced almonds to thicken bread pudding, that can be made with butter,

suet Suet is the raw, hard fat of beef, lamb or mutton found around the loins and kidneys. Suet has a melting point of between 45 °C and 50 °C (113 °F and 122 °F) and congelation between 37 °C and 40 °C (98.6&n ...

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. A recipe for egg and cream custard thickened with ground almonds baked in a

bain-marie A bain-marie (; also known as a water bath or double boiler), a type of heated bath, is a piece of equipment used in science, industry, and cooking to heat materials gently or to keep materials warm over a period of time. A bain-marie is also ...

is called "English almond pudding" by

Auguste Escoffier Georges Auguste Escoffier (; 28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-An ...

India

Indian cuisine Indian cuisine consists of a variety of regional and traditional cuisines native to India. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herb ...

almond pudding is called ''badam

kheer Kheer, also known as payasam, is a sweet dish and a type of wet pudding popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice, although rice may be substituted with one of the following: daals, bulgur whe ...

''. It's made with only milk, sugar and ground almonds, usually flavored with

cardamom Cardamom (), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera ''Elettaria'' and ''Amomum'' in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia. They are r ...

References

{{reflist World cuisine Puddings Almond dishes Custard desserts