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Dublin Rock Recipe
A rich, decorative pudding of the 1880's and 1890's. Made with butter, or sometimes very thick cream, brandy and almonds.
110g/4 oz unsalted butter
2 stiffly-beaten medium egg whites
a few drops of orange flower water
225g/½ lb ground almonds
50g/2 oz caster sugar
1 tablespoon (15ml) brandy
angelica, blanched split almonds and maidenhair fern for decoration.
See Angelica in our Encyclopedia section.
- Make a glass or earthenware mixing bowl very hot, and put in the butter.
- Beat in the ground almonds and sugar, and when well mixed add the brandy and a few drops of orange flower water.
- Continue beating until the bowl is quite cold, then add the stiffy-beaten egg whites.
Leave the mixture in a fridge overnight, after which it should be stiff
- Break it into rough pieces (it will be soft, but firm).
- Then pile it into a glass dish in the shape of a pyramid.
- Decorate it with strips of green angelica, shredded blanched almonds and fronds of fern.