5 fl oz double cream
2 oz fresh white breadcrumbs,
1 finely grated
3 oz sugar
6 oz ground almonds
1 teaspoon orange flower water
1 or rose water
3 eggs, beaten
1 oz butter
Set oven to 350/F or Mark 4. Warm the milk and cream together in a saucepan; put the breadcrumbs in a bowl, then add the milk/cream mixture and leave to stand for 5 minutes. Add the sugar, ground almonds and orange water or rose water and leave to stand for a further 10 minutes until all the liquid has been absorbed. Stir in the eggs, blending well. Pour the mixture into a buttered 2 pint pie dish. Dot the surface with the butter. Set the pie dish in a roasting tin. Pour boiling water into the tin until it comes about a quarter of the way up the side of the pie dish. Bake for 30 minutes. Serve accompanied by single cream.
