Almond Raisin Pudding (Pudin De Almendras) |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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From: The Art of South American Cookery by Myra Waldo, 1961ed. I think some orange zest and vanilla would be good in this also. Ingredients:
1/2 cup seedless raisin |
1/2 cup dry sherry or 1/2 cup orange juice |
3 eggs |
1 cup sugar |
2 cups light cream |
2 cups blanched almonds, finely ground or 2 cups almond meal |
1 teaspoon ground cinnamon |
1/4 teaspoon nutmeg |
whipped cream, to serve |
Directions:
1. Preheat oven to 350°F.
2. Soak the raisins in the sherry or orange juice for 20 minutes; drain.
3. Beat the eggs in a bowl; gradually beat in the sugar until light and fluffy.
4. Mix in cream, then almonds, cinnamon, nutmeg, and raisins.
5. Spoon into 6 buttered custard cups or ramekins.
6. Set in a pan of warm water; bake for 25 minutes, or until set and lightly browned on top.
7. Serve warm or ice cold, with whipped cream, if desired.
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