Author: Edward Lazarus
Recipes are extra special when they have a personal story behind them. This is the tried and tested Almond Pudding Recipe from, Edward Lazarus, the join vice-chairman of Shir Hayim. The recipe originally came from his Danish step-mother-in-law and has been an integral part of his Seder table for over 40 years.
And whilst Pesach may have just ended, it still isn’t too late to indulge in a little Almond Pudding. A big thank you to Edward & Deirdre Lazarus for sharing a much treasured recipe with the Willesden Minyan community and for bringing in samples for the community to taste over Pesach to everyone’s delight.
1 teaspoon Almond essence
100g Grated boiled potatoes
250g Ground almonds
A sprinkle of Matzah meal
Heat your oven to Mark 6/ 180º C/ fan 170º C. Whilst the oven is heating up, grease a 9/10” shallow round dish and sprinkle matzah with meal. Then separate the eggs.
Beat the margarine and sugar until it has a creamy consistency, then add the almond essence and the egg yolks one at a time still together the mixture. Then add the grated potatoes and ground almonds into the mixture.
Finally, beat the egg whites until they are still and fold into the mixture in stages.
Bake in the oven for 45 minutes. Cooking times will vary slightly depending on oven, but the cake should be an even mid-brown colour on top and firm to the touch. Simple as that.
Enjoy on its own or with a warming cup of tea or coffee!
A little about Eward Lazarus – The Chef
Edward was born into LJS, his grandfather was a founding member and his father was Bar Mitzvah’d at Moscow Road by Rabbi Singer of prayer book fame and then Confirmed at the LJS. Edward was 8 when war broke out and his home bombed in 1940 so was evacuated out of London until he was confirmed aged 17. Edward joined West London when he married his wife Deirdre in 1969 and became a teacher and involved in various activities and committees. About 20 years ago Edward moved to Shir Hayim, in due course became Treasurer, then Assistant to the Chairman, then Chairman and is now the Joint Vice-Chairman.