Easter Almond Pudding
1 OZ unsalted butter
1 cup milk
1 cup heavy cream
1 blade of Mace
1 piece of Cinnamon Stick
grated rind of 1 lemon
3 OZ caster sugar
6 OZ fine breadcrumbs
4 OZ Almond Biscuits
(cookies), crushed
4 OZ ground Almonds
1/2 tsp Nutmeg
pinch of salt
4 eggs, slightly beaten
1 to 2 Tbsp Candied Peel
1 to 2 Tbsp Currants
1.
Preheat oven to 375 degrees F (190 degrees C) or (Gas, mark 5).
2.
Lightly butter a gratin or glass casserole dish and reserve.
3.
In a saucepan over medium-high heat, bring milk and cream to a boil.
4.
Reduce the heat
5.
Add the mace, cinnamon, lemon rind, and sugar.
6.
Stir well and simmer for about 10 minutes.
7.
Place the breadcrumbs and the crushed almond cookies in a mixing bowl.
8.
Pour the milk mixture through a sieve
9.
Stir in the ground almonds.
10.Mix
thoroughly.
11.Leave
the mixture to cool a bit.
12.Add
the nutmeg and salt.
13.Combine
a few tablespoons of the mixture with the slightly beaten eggs to temper
14.Add
to the mixture along with the candied peel and currants.
15.Blend
well.
16.Bake
for about 45 minutes.
17.Let
cool before serving with cream.
18.Refrigerate
any remaining pudding.
Serves
4 to 6
