Pine Nut and Honey Pudding

• 300 ml goats’, sheep’s or cows’ milk
• 40 g pine kernels

Put the milk on to heat and add the lightly pounded pine kernels, the rue, passum, honey and pepper. Crumble the tracta into very small pieces and sprinkle them into the hot milk while stirring. It will take time to thicken and you may not need to use all the crumbled tracta. Keep stirring to prevent it sticking. When it is the consistency of custard, tip it into a bowl and cool slightly. Beat