Almond Pudding

Ingredients

• 4 ounces Almonds (Originally '0.25 lb'. Blanched, peeled, and finely ground.)
• 4 ounces Granulated sugar (Originally '0.25 lb powdered sugar'.)
• 1 cup Dry breadcrumbs (Quantity estimated based on milk volume (original text unclear/likely error).)
• 2 ounces Butter (Originally '5 tolas'. Approx 4 tablespoons.)
• 2 cups Whole milk (Originally '0.5 seer'.)
• 3 whole Eggs (Use 6 eggs for a richer pudding (as per original variation).)
• 1 tablespoon Lemon zest (Peel of 1 lemon, finely chopped or grated.)
• 1 teaspoon Nutmeg (Originally '1 crushed nutmeg'. Use freshly grated.)
• 2 fluid ounces Sherry (Originally '1 liquor glass'.)
• 1/2 cup Raspberry jam (Optional, for lining the dish.)
• 1 tablespoon Butter (for greasing) (Estimated.)

Instructions

1. 1Preheat oven to 350°F (175°C). Melt the butter until soft and liquid. Blanch and peel the almonds, then grind them into a very fine powder. Finely grate the nutmeg and zest the lemon.
2. 2In a mixing bowl, combine the dry breadcrumbs with the milk and let them soak until the milk is absorbed and the crumbs are soft.
3. 3Add the ground almonds, sugar, melted butter, eggs, lemon zest, grated nutmeg, and sherry to the soaked breadcrumb mixture. Mix thoroughly until all ingredients are well combined.
4. 4Generously grease a pie dish or baking dish with butter. Optional: Spread a 1/2-inch thick layer of raspberry jam at the bottom of the dish. Pour the pudding mixture into the dish, leaving a little room at the top for expansion. Bake in the preheated oven at 350°F (175°C) for 40-45 minutes, or until the top is golden brown ('red') and the pudding is set.