Set oven to 350°F or mark Warm the milk and cream together in a saucepan; put the breadcrumbs in a bowl, then add the milk/cream mixture and leave to stand for 5 minutes.
2
Add the sugar, ground almonds and orange water or rose water and leave to stand for a further 10 minutes until all the liquid has been absorbed.
3
Stir in the eggs, blending well.
4
Pour the mixture into a buttered 2 pint pie dish.
5
Dot the surface with the butter.
6
Set the pie dish in a roasting tin.
7
Pour boiling water into the tin until it comes about a quarter of the way up the side of the pie dish.
