This simple wheat and diary free recipe comes from the CEO of The Queen’s Nursing Institute (QNI), Dr Crystal Oldman CBE – and she suggests it’s best served chilled on its own or with a slice of fresh pineapple.
Almond pudding is a traditional Jewish sweet dish which is often served as a dessert at a new year (Rosh Hashanah) or Passover meal – but can be equally enjoyed at any time of the year with a cup of tea! Although the recipe is called an almond pudding, the texture is more like a cake.
The National Garden Scheme was founded by The QNI and our long partnership has seen us raise almost £4.5 million – supporting skilled, professional and dedicated community nursing and frontline projects in the community to improve patient care.
1. Preheat oven to 180 degrees Celsius (350 F, Gas Mark 4).
2. Grease a deep, 7inch baking tin which has a quick release base.
3. Beat the egg whites until very stiff and set aside.
4. Beat the egg yolks and sugar together until very light.
5. Add the ground almonds and beat for a further 3-4 minutes. (The mixture can be very stiff at this point).
6. Fold in the egg whites slowly, using a large spoon. This can take a few minutes to make sure it is completely and evenly mixed.
7. Pour the mixture into the tin and bake for about 45-50 minutes. Cover with a sheet of greaseproof paper after about 30 minutes if the top begins to brown before the cooking time is completed.
- 4 large eggs, separated
- 5oz caster sugar
- 4oz ground almonds