Almond Raisin Pudding (Pudin De Almendras)

• 12 cup seedless raisin
• 12 cup dry sherry or 12 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
• 14 teaspoon nutmeg
• whipped cream, to serve

1. Preheat oven to 350F.
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.

seedless raisin, sherry, eggs, sugar, light cream, blanched almonds, ground cinnamon, nutmeg, whipped cream

Taken from www.food.com/recipe/almond-raisin-pudding-pudin-de-almendras-306329 (may not work)