Almond Milk Pudding.

Boil a cupful of milk then stand until cold. Beat ¼lb. butter and ¼lb. castor sugar to a cream, then beat in ¼lb. ground almonds. Add the cup of cold, boiled milk gradually. Line a basin with sponge fingers, cut in halves and pour in mixture. Place more sponge cakes on top and cover all with a saucer, on which place a fairly heavy weight. Let stand for about 12 hours. Turn out into a glass dish, spread with raspberry jam and decorate with chopped almonds.