Uncooked Almond Pudding Recipe


Preparation Time15 MinCooking Time3 Hr 0 Min
Ready In3 Hr 15 MinDifficulty LevelEasy
Health IndexAverageServings4
VegetarianMain Ingredient
Interest Group


 Lady fingers11 Ounce
 Unsalted butter4 Ounce, slightly softened (1 Stick)
 Granulated sugar1⁄2 Cup (8 tbs)
 Almonds1 Cup (16 tbs), ground
 Heavy cream1⁄2 Cup (8 tbs)
 Crystallized violets1 Tablespoon (For Decoration)

Nutrition Facts

Serving size

Calories 688 Calories from Fat 482

% Daily Value*

Total Fat 56 g85.5%

Saturated Fat 24 g119.9%

Trans Fat 0 g

Cholesterol 260.7 mg

Sodium 78 mg3.3%

Total Carbohydrates 39 g13.2%

Dietary Fiber 7 g27.9%

Sugars 27.6 g

Protein 15 g29.7%

Vitamin A 34.2% Vitamin C 27.8%

Calcium 20.8% Iron 15.2%

*Based on a 2000 Calorie diet


1. In a plain 1-quart mold or mixing bowl, line with dampened cheesecloth.
2. With the ladyfingers line the bottom and sides of the mold.
3. In a bowl beat the butter with the sugar until light and creamy.
4. Adding the eggs one at a time, beating well after each addition, stir in the ground almonds.
5. into the prepared mold pour the mixture and cover the top of the pudding with the remaining ladyfingers.
6. Placing a saucer or plate with a heavy weight on top of the pudding refrigerate for 24 hours.
7. Out of the mold turn the pudding and peel off the cheesecloth.
8. Beat the cream until stiff.

9. With rosettes of whipped cream decorate the pudding and crystallized violets and serve.