Pound the almonds into a powder with 4 oz of sugar, then pass through a sieve.
Make five or six large pancakes.
Coat them on one side with a layer of apricot marmalade and cut them 1¼ inch strips.
Set the odd shaped pieces aside.
Line a buttered dome-shaped cylindrical mold with the pancake strips, marmalade side up, allowing them to overlap.
Cover the odd shaped pancake pieces with apricot marmalade and roll them into small rolls, then cut them in half-inch long bits.
Cream the butter.
One at a time, add the whole eggs and two of the egg whites to it.
When this becomes frothy, add four oz of sugar, then the flour and the almond sugar powder.
Fold in the remaining well-beaten egg-whites.
Pour this preparation into the pancake-lined mold, alternating it with layers of the small rolls previously prepared.
When the mold is full set it in a bain-marie and allow the water to come to a boil on the fire, then cook it in a slow oven for 45 minutes.
As soon as the pudding is done take it out and let it stand for a few moments before unmolding it on a dish, brush it over with hot apricot marmalade and serve with a sauce-boat of apricot sauce (recipe follows).