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

Method:

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.