Maid of Honour Cakes
- 1 cup whole milk
- 2 tablespoons fine dried bread crumbs
- 4 ounces butter, melted
- 2 ounces ground almonds
- 1/4 cup sugar
- 3 large eggs
- 1 lemon, zested
- 2 dozen round puff pastry shells, (1 to 2 inches in diameter)
In a saucepan, over medium heat, combine the milk and bread crumbs. Bring to a boil, remove from the heat, and let stand for 10 minutes. In a mixing bowl, combine the bread mixture, butter, almonds, sugar, eggs, and zest. Mix well.
Preheat the oven to 350 degrees F.
Fill each pastry shell with a tablespoon of the filling. Place on a baking sheet and bake until golden, about 12 to 15 minutes. Remove from the oven and cool completely. Garnish with powdered sugar and serve.
Recipe adapted from The Good Fare and Cheer of Old England, by Joan Parry Dutton, published by Reynal
Recipe courtesy of Rachael Ray