sweet | Whole Almond Pudding
200 g of super-fine whole wheat flour
100 g of butter
100 g of well-ground almonds
100 g of black sugar
1 teaspoon of Vanilla essence
1 tablespoon baking powder
Mix the butter with the sugar in a bowl until it forms a cream; add the eggs and the yolks, always beating after each incorporation.
Add the almonds, the vanilla and the whole flour together with the baking powder.
If the dough turns too thick, add a little milk.
Let it rest for an hour and then put it in a mold for pudding, previously greased and floured.
Bake the pudding in a bain-marie, for about 55 minutes, at a temperature of 180 ° C – 350 ° F. br> Let it warm and unmold it.
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