Almond and Semolina Pudding

• 25 g whole unpeeled almonds
• 250 ml fresh goats’, sheep’s or cows’ milk</

Place the almonds in a small pan and bring to the boil and cook for 10 minutes. Strain, cool and skin them. The skins will come off easily at this stage if you rub the nuts in a dry towel. Put the milk in a pan and bring to a gentle heat. Sprinkle the semolina over the milk and stir continuously until the mixture thickens. Add the nuts and raisins and continue to cook gently while stirring. Add