Almond Pudding
This rich and aromatic dessert combines finely ground almonds with milk-soaked breadcrumbs to create a dense, custard-like pudding. Flavored with a sophisticated blend of sherry, fresh lemon zest, and nutmeg, it offers a delightful balance of nutty and sweet notes. The pudding is baked until golden brown and can be elevated with an optional bottom layer of raspberry jam for a tart contrast.
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
- 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.
- 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.
- 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.
- 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.