Suffolk Food Hall rediscovers the Ipswich Almond Pudding

POSTED ON: 20/09/2016

Suffolk Food Hall rediscovers the Ipswich Almond Pudding

Uncover the flavours of the ‘Ipswich Almond Pudding’, a traditional recipe of the area. 

By Oliver Paul, Suffolk Food Hall

The pudding was first recorded in the 18th Century, appearing alongside the Yorkshire Pudding in a recipe book named ‘The Art of Cookery Made Plain and Easy’. Despite the Yorkshire Pudding subsequently gaining worldwide recognition, the Ipswich delicacy did not catch-on! Oliver Paul, director at Suffolk Food Hall said “We had a great time experimenting with the original recipe in order to make a delicious tartlet version. When we stumble of the historical connections, we were immediately intrigued and thought it would be a fun challenge and a way of bringing back a long-forgotten favourite.  We refined Mrs Glasse’s original recipe slightly and added more almonds and sugar and less breadcrumbs, which we feel made the pastries even better! We are looking forward to hearing feedback from the local customers.”

The Ipswich Almond Pudding is a centuries-old East Anglian recipe, with principal ingredients of almonds, fresh white breadcrumbs and cream, and is usually accompanied by a fruit compote made using soft fruit which grows in abundance within the area. The pudding was first recorded in Hannah Glasse’s ‘The Art of Cookery Made Plain and Easy’, which was published in 1747 and became one of the most important references for culinary practice in England and the American colonies during the latter half of the 18th and the beginning of the 19th Centuries. This represents the first major appearance in print for the Ipswich Almond Pudding as well as other UK delicacies.


London born Hannah Glasse (1708-1770) was an English cookery writer of the 18th century, best known for ‘The Art of Cookery’ which was reprinted within its first year of publication, appeared in 20 editions in the 18th century, and continued to be published until 1843. Hannah Glasse’s identity as the author of the book was not finally confirmed until 1938, when the historian Madeline Hope Dodds of Gateshead settled the matter. Glasse has since remained well known in English cookery circles and was the subject of a BBC documentary that called her the "mother of the modern dinner party".

Oliver Paul, Director Suffolk Food Hall, commented “The tarts are sort of a cross between a Bakewell, bread’n’butter pudding and egg custard, in a tart! Great with a cup of coffee, or warmed with fresh cream.”

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