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This is another recipe from my grandmother.  She would have friends over to play bridge regularly, and nana would make little sandwiches and a lovely cake for her guests to enjoy.  I love this one.

Preheat oven to 350 degrees

CAKE:

1 cup heavy cream 1 cup sugar
2 eggs 2 tsp baking powder
2/3 tsp almond extract 1/8 tsp salt
1-1/2 cups flour

TOPPING:

2 tblspns butter 1/4 cup slivered almonds
1/3 cup sugar 1 tblspn flour
1 tblspn cream
Whip cream until it holds stiff peaks.

Beat in eggs, one at a time. Add almond extract.

Sift together flour, sugar, baking powder and salt. Stir flour mixture into batter.

Pour into creased and floured 8 inch springform pan. Bake 35 minutes, or until lightly browned. (Leave the oven on!)

Combine the topping ingredients in a small pan and stir over low heat until blended. Pour over the baked cake and bake 10 minutes longer.

Cool on a rack (nb: cake shrinks as it cools). Remove sides of pan after 20 minutes.

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This is the recipe my mother used and that I continue to use on those too-rare occasions when I make a roast beef.  I absolutely love this Yorkshire pudding with a slice of very rare roast beef and plenty of gravy.  When it works, it’s deliciously crispy/pudding-ish and a little bit salty.  I say “when it works,” because Yorkshire pudding is a mystery that sometimes does not inflate properly.  It may be that the oven wasn’t hot enough or the batter didn’t sit long enough.  But when it works (which is most of the time, really), there are few better things in life.  Even if it doesn’t inflate, it’s still tasty, so serve it anyway.

Preheat oven to 450 degrees Fahrenheit

2 cups of flour
1 teaspoon of salt
1 cup of milk
1 cup cream
4 eggs (room temperature)
1 stick (1/2 cup) of butter
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Sift the flour and the salt together into a medium bowl. Slowly add the milk, beating vigorously until smooth. Add the eggs one at a time, beating after each addition for a minute, to produce a creamy batter. Cover with a cloth and chill in the refrigerator for at least 2 hours.

Place the butter in a shallow baking pan (I use my aluminum 9×13 “brownie” pan.  I’ve never used glass but if you want to experiment …) and set it in the preheated oven to melt and become sizzling hot.  Obviously, don’t leave it unattended, because it will burn quickly in that hot oven.

Beat the chilled batter vigorously a few times and pour it into the hot pan.  Bake in a preheated 450 degree oven for approximately 15 minutes.

When the pudding has puffed up, reduce the heat to 375, baking for 10 to 15 minutes longer, or until the pudding is light, crisp and brown.

Cut the pudding into squares and place them on a hot platter or around the roast.

Original recipe from The Gourmet Cookbook Volume I

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