Almond Pudding

I wasn’t surprised that Amanda Knox got off for the murder of the poor Meredith in Italy. The media campaign that surrounded the case, made any Judicial/Criminal/Police process almost impossible. Now, no-one will ever know what went on. However, one thing is probably for sure there will be a book! It seems to me that everyone involved lost something in this terrible case, unfortunately one person lost their life.

After the really peculiar weather we have been experiencing in the last couple of months, it does seem that autumn has arrived. Flicking through the war recipes, I decided to make Almond Pudding, with its snappy headline ‘no flour needed.’ However, this does contain breadcrumbs, so to be fair it does contain flour, only in bread form. I also wanted to use up some more of my semolina as I have about 500g of the stuff left.

As with most of the ration recipes, I could not picture how this would taste or turn out. I think this is largely due to the strange ingredient combinations and in the modern day, I would not put these together. Yet, as in most cases in Ration Kitchen, this is quite a nice pudding. It tastes just like a treacle sponge and although it has a slight gritty consistency (probably the semolina), I think anyone would enjoy it. Owning a stand up mixer really did help with this, due to combining semolina, breadcrumbs milk and margarine. It would probably be quite an elbow ache achieving a smooth consistency by hand.

They were made of stronger stuff in the War!  

1 tablespoon of syrup

2 Ozs Margarine

2 Ozs of Sugar

1 egg (reconstituted)

2 Ozs of breadcrumbs

70 mls milk

½ teaspoon almost extract.

Spread the syrup at the bottom of a greased pie dish. Beat margarine and sugar together until light and fluffy, add the egg. Add breadcrumbs, semolina along with the milk and almond essence. Mix well to a smooth consistency. Pour into the dish and bake for 30 minutes at 180 C.