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

Directions:
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. Serves 4 to 6.