- 7 oz of butter
- 1 cup of sugar (7 oz)
- 5 eggs
- 1 cup of cream (250 ml)
- 3 tbsp of cognac
- 4 cups of flour (1 lb)
- 2 tbsp. of soluble coffee
- 1 tbsp of baking powder
- A pinch of salt
- 1 cup of chopped almonds (3.5 oz)
- 1 cup of chopped nuts (3.5 oz)
- Icing sugar
- Necessary amount of water
- Nuts and almonds
Molds. Grease and dust a long English pudding mold or two small ones.
Line them with baking paper and brush with butter. Take to the fridge until using.
Pudding. Churn the butter until it takes a lighter color.
Add the sugar; continue whipping until the preparation is creamy.
Whisk the eggs on the side and add them to the cream gradually.
Sift the flour, coffee, salt and baking powder together.
Add a part of the flour and mix. Then alternate the flour with the cream and cognac until you finish with the flour.
Add the chopped almonds and nuts and mix.
Place in the oven at 360° F for 40 minutes or until a toothpick comes out clean after sticking it at the center.
Remove, allow cooling and then demold.
To cover. Place the icing sugar in a cup and add a few drops of water, stir well and repeat until forming a thick cream you can spread on the pudding.
Cover the pudding as soon as it comes out of the oven and finish with whole almonds and nuts.