Ipswich Pudding – Today’s recipe for Ipswich Pudding is an historic, traditional British pudding, going back to at least 1750
A Traditional British Baked Almond Pudding
Today’s recipe for Ipswich Pudding is an historicBritish pudding, going back to at least 1750, it’s also known as Suffolk Almond Pudding.
It’s what I would call a “spring or summer” pudding, although I am sure it would be fabulous when served in the depths of winter too.
Its main ingredients are white breadcrumbs, eggs, milk and ground almonds, and it’s a cross between a bread pudding and a batter pudding.
My husband who doesn’t have a sweet tooth, absolutely loved it, proclaiming it be similar in taste to Bakewell Pudding.
I can see this being the perfect pud for any family meals, such as at Easter or Mothering Sunday.
We both loved the almond flavour, althought the original 18th century recipes call for rose water or orange flower water to be added.
My husband isn’t a fan of floral flavours, so I added almond extract, although vanilla exctract or essence would have worked too.
I have searched in all my old culinary files, and vintage cookbooks to try to find the history of this pudding, but, to no avail.
I am not even sure if it’s a recipe which originates from the Suffolk town of Ipswich.
After some research, I discovered that the recipe was first mentioned in The Art of Cookery made Plain and Simple by Hannah Glasse, with a later recipe appearing in 1836, in The Ladies Companion.
Whether it is a traditional East Anglian recipe, or not, it’s a thoroughly delectable pudding recipe, which puffs up like a soufflé and tastes divine.
Serve it with stewed fruit, or as I did last time, with a goodly dollop of jam – blackcurrant, strawberry and raspberry were our favourites.
I hope you enjoy this delightful British pudding as much as we do – why not serve it for “afters” for your next Sunday lunch? Enjoy – Karen.
Ingredients
- 10 fluid ounces (300ml) whole milk
- 5 fluid ounces (150ml) double cream
- 2 slices of white bread, torn into bread crumbs
- 3 ounces (75g) caster sugar
- 6 ounces (175g) ground almonds
- 1 teaspoon almond essence or extract
- 3 x large eggs, beaten
- Flaked almonds
- Butter
More Pudding Recipes
- Apple In and Out (Baked Suet Apple Pudding)
- Traditional Bread Pudding
- Salted Caramel Apple Bread & Butter Pudding
- Eve’s Pudding with Blackberries & Apples
- Kentish Cherry Batter Pudding
- Rhubarb Stirabout – An Old-Fashioned Pudding
Ipswich Pudding Recipe
Ipswich Pudding
Today's recipe for Ipswich Pudding is an historic British pudding, going back to at least 1750.
It's what I would call a "spring or summer" pudding, although I am sure it would be fabulous when served in the depths of winter too.
Its main ingredients are white breadcrumbs, eggs, milk and ground almonds, and it's a cross between a bread pudding and a batter pudding.
My husband who doesn't have a sweet tooth, absolutely loved it, proclaiming it be similar in taste to Bakewell Pudding.
I can see this being the perfect pud for any family meals, such as at Easter or Mothering Sunday.
We both loved the almond flavour, althought the original 18th century recipes call for rose water or orange flower water to be added.
My husband isn't a fan of floral flavours, so I added almond extract, although vanilla exctract or essence would have worked too.
I have searched in all my old culinary files, and vintage cookbooks to try to find the history of this pudding, but, to no avail.
I am not even sure if it's a recipe which originates from the Suffolk town of Ipswich.
After some research, I discovered that the recipe was first mentioned in The Art of Cookery made Plain and Simple by Hannah Glasse, with a later recipe appearing in 1836, in The Ladies Companion.
Whether it is a traditional East Anglian recipe, or not, it's a thoroughly delectable pudding recipe, which puffs up like a soufflé and tastes divine.
Serve it with stewed fruit, or as I did last time, with a goodly dollop of jam - blackcurrant, strawberry and raspberry were our favourites.
I hope you enjoy this delightful British pudding as much as we do - why not serve it for "afters" for your next Sunday lunch? Enjoy - Karen.
Ingredients
- 10 fluid ounces (300ml) whole milk
- 5 fluid ounces (150ml) double cream
- 2 slices of white bread, torn into bread crumbs
- 3 ounces (75g) caster sugar
- 6 ounces (175g) ground almonds
- 1 teaspoon almond essence or extract
- 3 x large eggs, beaten
- Flaked almonds
- Butter
Instructions
1. Pre-heat oven to 180C/350F/Gas 4 and butter a 2 pint (1 litre) baking dish - I used an enamel pie dish.
2. Warm the milk and cream and our over the bread crumbs in a bowl. Add the sugar, ground almonds and almond extract/essence - mix well and leave to soak for about 15 to 20 minutes.
3. Add the beaten eggs, mixing well.
4. Pour the mixture into the buttered bakling dish, and sprinkle the flaked almonds over the top.
5. Dot with flaked butter.
6. Place baking dish in a roasting tin & pour boiling water until it comes about a quarter of the way up the dish.
7. Bake for about 30 minutes, or until the pudding has just set, if puffed up and golden brown.
8. Serve with stewed fruit, compote, or jam.
Notes
Original recipe suggests 1 teaspoon of orange flower or rose water to be added.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 625Total Fat 40gSaturated Fat 15gUnsaturated Fat 25gCholesterol 162mgSodium 393mgCarbohydrates 44gFiber 3gSugar 37gProtein 24g
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