Ingredients	Ipswich Almond Pudding British Recipe from My English Pantry
15 Fluid Ounces Milk 5 Fluid Ounces Double Cream 2 ounces Fresh White Breadcrumbs 2 ounces Sugar 6 ounces Ground Almonds 3 Eggs, beaten 1 ounce Butter	Description This traditional recipe originates from the eighteenth century and can be found on some of the menus in Ipswich even today. Serves: 4-6 Preparation Time: 20 min Cooking Time: 30 min
Directions
1. Pre-heat the oven to 300°F(150°C) 2. In a large saucepan, gently warm the milk and cream then add the breadcrumbs. 3. Stir in the sugar and ground almonds. 4. Remove from the heat and leave to soak for 5 minutes. 5. Pour on the eggs and blend well together. 6. Pour the mixture into 1 large greased pie dish or individual greased pots. 7. Dot the tops with butter. 8. Place in a tin filled with water, taking care that the does not reach the top of the bowl(s). 9. Bake in the oven for around 30 minutes. Serve warm with a fruit compote.