ALMOND PUDDING
(Italian)
Two ozs. of ground almonds, sugar to taste, 3 eggs, ½ pint of cream, 1 dessert-spoonful of orange-juice, blanched almonds, shredded candied peel.
Separate the yolks of the eggs, add 1 tablespoonful of castor-sugar, the ground almonds, and the cream gradually. Whisk the whites stiffly, stir them lightly in, and add more sugar if necessary. Have ready a mould well buttered and lightly covered with shredded almonds and candied peel, then pour in the mixture. Steam gently for 1½ hours, and serve with a suitable sauce.