EASTER ALMOND PUDDING
Almond Rice Pudding
1 oz. Unsalted Butter
1 cup Milk
1 cup Heavy Cream
1 blade of Mace (optional- you can substitute another tsp of nutmeg)
1 Cinnamon Stick
Zest of 1 Lemon
3 oz. Sugar
6 oz. fine Breadcrumbs
4 oz. Almond Biscuits (Cookies), crushed
4 oz. ground Almonds
1 Nutmeg
Pinch of Salt
4 Eggs, slightly beaten
1 to 2 Tbs. Candied Peel (you can find at Whole Foods)
1 to 2 Tbs. Currants
Pre-heat oven to 375-F. Lightly butter a 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.
Serves 4 to 6.
More Recipes:
Easter Recipes #1:Leg of Lamb
Easter Recipes #2:White Chocolate and Lime Cheesecake
Easter Recipes #4: Easter Trifle
Easter Recipes #5: Good Friday Fish Pie
