- For the pudding
- 200 grams ground almonds
- 400 milliliters Milk
- 1 tablespoon Cocoa
- 1 teaspoon Instant coffee powder
- Vanilla beans (split lengthwise and seeds scraped out)
- 1 pinch Salt
- 100 grams sugar and Pastry flour
- 120 grams Butter
- 6 Eggs
- For the garnish
- 30 grams Sliced almonds
For the pudding: Toast the ground almonds in a dry frying pan then pour out onto a plate to cool.
Mix the lukewarm milk with the cocoa powder, coffee powder, cinnamon, vanilla bean seeds, salt and 50 grams sugar. Melt the butter in a large frying pan and cook the flour until light golden brown and nutty. Gradually mix in the milk, stirring constantly, and bring to a boil. Transfer to a bowl.
Separate the eggs. Whip the egg whites until stiff, sprinkling in the remaining sugar. Stir the egg yolks into the hot milk mixture. Stir in about 1/3 of the egg whites then the toasted ground almonds. Fold in the remaining egg whites.
Grease a large pudding mold (with a lid) with butter and sprinkle with sugar. Fill with the batter, cover and place in a deep pot. Fill the pot 2/3-full with hot water and bake for about 50-60 minutes in a preheated oven at 325°F.
For the sauce: Gently warm the egg yolks, sugar and brandy in a saucepan, stirring constantly. Gradually pour in the cream then stir until thick and creamy. Do not boil.
For the garnish: Toast the almonds in a dry frying pan. Inver the pudding onto a serving plate. Pour a little sauce over top then sprinkle with the almonds. Serve with the remaining sauce on the side.