Original Receipt in 'The Art of Cookery, Made Plain and Easy' by Hannah Glasse, 1747 (Glasse 1747);To make the Ipswich almond pudding.
STEEP somewhat above three ounces of the crumb of white bread sliced, in a pint and a half of cream, or grate the bread, then beat half a pint of blanched almonds very fine till they are like a paste, with a little orange-flower-water, beat up the yolks of eight eggs and the whites of four: mix all well together, put in a quarter of a pound of white sugar, and stir in a little melted butter, about a quarter of a pound; lay a sheet of puff-paste at the bottom of your dish and pour in the ingredients. Half an hour will bake it.