|Castor sugar||3 Ounce|
|Ground almonds||6 Ounce|
Grease 8 dariole moulds.
Cream together the butter and sugar.
Stir in the egg yolks, cream or milk, brandy (if used) and almonds.
Whisk the egg whites to a stiff froth and add lightly to the rest of the ingredients.
Three-quarters fill the moulds.
Bake in a warm oven (335° F., Gas 3) 20-25 min., until the puddings are firm in the centre and golden brown.
Turn out and serve with custard.
If liked, the puddings may be steamed—cover with greased paper and steam 40-50 min until firm.