Title: Pistachio And Almond Milk Pudding
Categories: Sainsbury's, Sainsbury7
Yield: 6 servings

175 g Unsalted shelled pistachio
-nuts; (6oz)
40 g Blanched almonds; (1 1/2oz)
25 g Dried vermicelli; (1oz)
50 g Butter; (2oz)
600 ml Milk; (1pint)
75 ml Single cream; (3 fl oz)
1/4 ts Powdered saffron
2 1/2 tb Sugar

Place the pistachios in a bowl, cover with cold water and leave to soak
overnight. Drain, and rub off the skins with a tea cloth.

Put the pistachios and almonds in a blender or food processor and coarsely
grind them. Do not over grind them.

Break the vermicelli into pieces about 10cm (4inches) long. Melt the butter
in a large saucepan, add the vermicelli and cook, stirring, until the
vermicelli is nicely browned, without burning.

Add the milk and cream, and bring to the boil.

Reduce the heat, add the pistachio mixture, saffron, sugar and simmer for
about 15 minutes, stirring frequently. Serve hot or leave to cool.

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