Home > Seasonal Recipes > Easter > Dessert and Puddings > Easter Almond Pudding
Easter Almond Pudding
Ingredients
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
Details
Serves: 6
Method
Pre-heat oven to 375ºF or 190ºC 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.
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