Bath Pudding is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dessert of cream thickened with ground rice and eggs that's mixed with butter, sugar and ground almonds and oven baked until set. The full recipe is presented here and I hope you enjoy this classic British version of: Bath Pudding.
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This is a classic recipe for a Victorian version of Bath Pudding that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BATH PUDDING.—Boil six ounces of ground rice in a pint and a half of cream till tender, and set it to cool. Add to it six yolks and two whites of eggs well beaten, with half a pound of powdered sugar, half a pound of butter, forty sweet almonds blanched and pounded, and two tablespoonfuls of brandy. Mix all the ingredients thoroughly together, and bake for twenty minutes.
Combine the ground rice and cream in a pan. Bring to a boil and cook for 2 minutes then take off the heat and set aside to cool. Once cold, beat in the egg whites and egg yolks then mix in the sugar, butter, ground almonds and brandy.
Mix all the ingredients thoroughly, turn into a baking dish then place in an oven pre-heated to 190°C and bake for 20 minutes. Serve warm.
Ground rice, 6ozs.; cream, 1 1/2 pints; eggs, 6 yolks, 2 whites; sugar, 1/2lb.; butter, 1/2lb; sweet almonds, 40; brandy, 2 tablespoonfuls.