Almond Pudding with Brandy Sauce

For the pudding: Toast the ground almonds in a dry frying pan then pour out onto a plate to cool.

Mix the lukewarm milk with the cocoa powder, coffee powder, cinnamon, vanilla bean seeds, salt and 50 grams sugar. Melt the butter in a large frying pan and cook the flour until light golden brown and nutty. Gradually mix in the milk, stirring constantly, and bring to a boil. Transfer to a bowl.

Separate the eggs. Whip the egg whites until stiff, sprinkling in the remaining sugar. Stir the egg yolks into the hot milk mixture. Stir in about 1/3 of the egg whites then the toasted ground almonds. Fold in the remaining egg whites.

Grease a large pudding mold (with a lid) with butter and sprinkle with sugar. Fill with the batter, cover and place in a deep pot. Fill the pot 2/3-full with hot water and bake for about 50-60 minutes in a preheated oven at 325°F.

For the sauce: Gently warm the egg yolks, sugar and brandy in a saucepan, stirring constantly. Gradually pour in the cream then stir until thick and creamy. Do not boil.