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 1/2 tsp. Nutmeg Pinch of Salt 4 Eggs, slightly beaten 1 to 2 Tbs. Candied Peel 1 to 2 Tbs. Currants
Preheat oven to 375 F. 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.