Easter Almond Pudding

Ingredients and Instructions

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

½ tsp. Nutmeg

Pinch of Salt

4 Eggs, slightly beaten

1 to 2 Tbs. Candied Peel

1 to 2 Tbs. Currants

Pre-heat oven to 375-F or 190-C degrees, Gas Mark 5. Lightly butter a gratin

or glass casserole dish and reserve.

In a saucepan over medium-high heat, bring the milk and cream to the boil.

Reduce the heat and add the mace, cinnamon, lemon rind, and sugar; stir

well and simmer for about 10 minutes. Place the breadcrumbs and the

crushed almond cookies in a mixing bowl. Pour the milk mixture through a

sieve and stir in the ground almonds.

Mix thoroughly. Leave the mixture to cool a bit, then add the nutmeg and

salt. Combine a few tablespoons of the mixture with the slightly beaten eggs

to temper and add to the mixture along with the candied peel and currants;

blend well.

Bake for about 45 minutes. Let cool before serving with cream. Refrigerate

any remaining pudding.

Serves 4 to 6.