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Easter Almond Pudding


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Ingredients:

  • 1 oz Unsalted Butter
  • 1 c Milk
  • 1 c 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 ts Nutmeg
  • 1 pn Salt
  • 4 Eggs; slightly beaten
  • 1 tb Candied Peel; (up to 2)
  • 1 tb Currants; (up to 2)

Directions:

At the end of each month, The Cook & Kitchen Staff select some of the best recipes sent to Recipe-a-Day during the month, and post them to the entire membership. That always leaves us with a few spare recipes, and we need to get caught up with the ever-expanding recipe collection. The result? April has been declared Members Month at Recipe-a-Day.
 
Thanks to Recipe-a-Day member R. Dockerty in the UK. Mr. Dockerty informs us that the British have always been obsessed with almonds. "Since the Romans brought them here nearly 2,000 years ago, we've always used enormous quantities, though we've very rarely been able to grow them successfully in our rather cool climate. In Medieval and Renaissance times they were a staple in the kitchen, and the quantity of almond based recipes, particularly puddings, to be found in the archives of the great houses testify to the tradition lasting well into the 19th century."
 
Thank you to all Recipe-a-Day members who took the time to send in a recipe. We're about to get the majority of the recipes published this month!
 
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.
 
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on Apr 2, 1999, converted by MM_Buster v2.0l.