The good folk of Batley in West Yorkshire certainly know their puddings.  This one, because of the rich ingredients, was probably reserved for a special occasion. This recipe leads to a soft, light and almond-flavoured dessert that is very more-ish.

Ingredients

• 3 egg yolks and 1 egg white
• 3 oz (85g) caster sugar
• 2 oz (55g) ground almonds
• 2 oz (55g) ground rice
• 1 tablespoon brandy
• 10 fl oz (half a pint) thin cream
• 2 oz clarified butter

Method

1. Beat the egg yolks and white well and mix in the sugar
2. Add the ground almonds and brandy
3. Meanwhile, boil the ground rice with the cream until it thickens
4. Let the rice and cream cool, then stir in the butter and mix in the beaten egg mixture
5. Bake in a moderate oven (gas 4-5; 190-200C; 350-375F) until firm on top (around 35-40 minutes).

Source: Mary Hanson Moore. A Yorkshire Cookbook (1980) published by David & Charles.