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. sugar
  • 6 oz. fine breadcrumbs
  • 4 oz. almond biscuits (cookies), crushed
  • 4 oz. ground almonds
  • 1/2 teaspoon nutmeg
  • Pinch of salt
  • 4 eggs, slightly beaten
  • 1 to 2 tablespoon(s) candied peel
  • 1 to 2 tablespoon(s) currants
  • Directions

    Preheat oven to 375°. Lightly butter a gratin or glass casserole dish. In saucepan, over medium-high heat, bring milk and cream to a boil. Reduce heat and add mace, cinnamon, lemon rind, and sugar; stir well and simmer for about 10 minutes. Place breadcrumbs and crushed almond cookies in mixing bowl. Pour milk mixture through a sieve and stir in ground almonds. Mix thoroughly. Allow 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, then, add to mixture along with 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.

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