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. 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.
