| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
British |
|
4 |
To 6 |
INGREDIENTS
| 1 |
oz |
Unsalted Butter |
| 1 |
c |
Milk |
| 1 |
c |
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 |
ts |
Nutmeg |
| 1 |
pn |
Salt |
| 4 |
|
Eggs; slightly beaten |
| 1 |
tb |
Candied Peel; (up to 2) |
| 1 |
tb |
Currants; (up to 2) |
INSTRUCTIONS
At the end of each month, The Cook & Kitchen Staff select some of the best
recipes sent to Recipe-a-Day during the month, and post them to the entire
membership. That always leaves us with a few spare recipes, and we need to
get caught up with the ever-expanding recipe collection. The result? April
has been declared Members Month at Recipe-a-Day.
Thanks to Recipe-a-Day member R. Dockerty in the UK. Mr. Dockerty informs
us that the British have always been obsessed with almonds. "Since the
Romans brought them here nearly 2,000 years ago, we've always used enormous
quantities, though we've very rarely been able to grow them successfully in
our rather cool climate. In Medieval and Renaissance times they were a
staple in the kitchen, and the quantity of almond based recipes,
particularly puddings, to be found in the archives of the great houses
testify to the tradition lasting well into the 19th century."
Thank you to all Recipe-a-Day members who took the time to send in a
recipe. We're about to get the majority of the recipes published this
month!
Pre-heat 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.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Apr 2, 1999, converted by MM_Buster v2.0l.
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