Ingredients. - Four ounces of flour, four ounces of butter, four ounces of castor sugar, four ounces of almonds, eight eggs, one pint of milk (rather less), salt.

Method. - Blanch, peel and shred the almonds finely, then dry them in a cool oven. Dry and sieve the flour, add to it about half the milk, and stir vigorously until a smooth batter is formed. Put the remainder of the milk and the butter into a stewpan, when boiling add the sugar, batter, and a good pinch of salt, and stir over the fire until it thickens. Now let it cool slightly, then beat in each yolk of egg separately, stir in the almonds, and lastly add the stiffly-whipped whites of eggs Turn the preparation into one large or eight small well-buttered molds, and steam a large pudding from one and a half to two hours, and small ones for about forty minutes. Serve with custard sauce or other suitable sweet sauce.