Easter Almond Pudding

Seasonal > Easter
Desserts > Pudding

1 Oz. Unsalted Butter
1 Cup Milk
1 Cup Heavy Cream
1 blade of Mace
1 Piece 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
1 Pinch Salt
4 Eggs -- slightly beaten
1 Tbs. Candied Peel -- (1 to 2)
1 Tbs. Currants -- (1 to 2)

Preheat 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.