Quaking Pudding

This is a sweet, stodgy and very rich dessert.

Ingredients:

For the pudding:
4 egg yolks
2 egg whites
1/2 pint/275 ml double cream
1 1/2 tbsp. rosewater
1 oz/25 g blanched almonds
(plus butter for the pudding cloth)

For the sauce:
2 tbsp. sugar
2 tbsp. rosewater
2 oz/50 g butter

Method:

Beat the egg yolks, whites and the cream together, then beat in the flour and rosewater. Keep beating until the mixture turns into a thick batter.

Rub a pudding cloth with a piece of butter, then support the cloth over a 1 pint/575 ml pudding basin.

Pour the batter into the cloth, then gather up the cloth, tie securely with the string, and plunge the pudding into a pan of boiling water.

Simmer the pudding for about 30 mins, then remove from the pan. Plunge the pudding into cold water to stop the cooking process, then turn it out onto a serving dish and decorate with the blanched almonds.

To make the sauce melt all the ingredients together, stirring all the time, then pour over the pudding.