Ingredients. - Two penny rolls, four ounces of ground almonds, two ounces of butter, two ounces of castor sugar, two pints of milk, six eggs, the grated rind of two lemons, two good pinches of cinnamon.

Method. - Butter a pie-dish and line the bottom with thin, buttered slices of roll. Mix the almonds, lemon rind and cinnamon together and put one-half into the pie-dish. Cover with thin slices of roll, then add the rest of the almond mixture, and again cover with slices of roll. Boil the milk, and add to it the sugar; beat the eggs well, then pour on to them the hot, not boiling, milk, and stir well. Now add the milk, etc., to the rest of the ingredients in the pie-dish, but in tablespoon-fuls, to avoid floating the slices of roll. Cover the pudding and let it stand for half an hour, then bake it gently for about an hour.

Baked Almond Pudding

Ingredients. - Eight ounces of ground almonds, six ounces of butter, four ounces of sugar, four ounces of cake crumbs (stale sponge cakes serve), two pints of milk, the juice and grated rind of one lemon, eight eggs, puff paste.

Method. - Cream the butter and sugar together, add the eggs, beating each one in separately, the cakecrumbs, lemon rind and juice and almonds. Boil the milk, pour it over the rest of the ingredients, stirring all the time, return to the saucepan, and stir over the fire until the mixture thickens.

Have ready a pie-dish with the edges lined with paste, pour in the mixture, and bake gently until brown and set. Serve either hot or cold.