Anginpane Custard
Luxurious to eat, yet simplicity itself to make, this is an all-round popular pudding.
INGREDIENTS:
85 G/3 OZ BLANCHED
ALMONDS, GROUND
85 G/3 07 UNSALTED BUTTER,
MELTED AND COOLED
425 M1J15 FL OZ SINGLE CREAM
85 G/3 OZ VANILLA CASTER
SUGAR
4 EGGS, SIZE 2, BEATEN FINELY GRATED RIND AND JUICE OF 1/2 LEMON
FEW DROPS VANILLA ESSENCE
3 TBSP AMARETTO
TO SERVE:
FRESH RASPBERRIES, SLICED
STRAWBERRIES SPRINKLED wurn
SUGAR, COLD CHERRY COMPOTE OR COLD PLUM
AND RASPBERRY COMPOTE
DIRECTIONS:
Set the oven to 180°C/350°F/Gas 4. Butter an approximately 22.5 cm/9 inch shallow baking dish.
Stir together all the ingredients. Pour into the dish and bake for about 30-35 minutes until very lightly set in the centre. Serve warm with fresh raspberries, sliced strawberries sprinkled with just a little sugar to draw out their juices, cold Cherry Compote or cold Plum Compote.
