Raisin Pudding & Custard Tart & Hot Spiced Wine

1. Boil the apples & raisins until the apples are very soft; drain well
2. Mash the fruit and place in a pan with the almond milk, spices, and sugar
3. Cook over medium heat
4. Add the flour and continue to cook until very thick
5. Add flour as necessary
6. Sprinkle top with cinnamon and reheat to serve

Diriola

1. Preheat the oven to 175 degrees
2. Bake pie crusts for about 10 minutes in the preheated oven, until set but not browned. Set aside to cool
3. Make almond milk by placing almonds in the container of a food processor. Process until finely ground, then add water, and pulse just to blend
4. Let the mixture sit for 10 minutes, then strain through cheesecloth
5. Measure out 1 cup of the almond milk, and mix with the cream
6. Stir in the saffron and cinnamon, and set aside
7. Place the eggs and sugar in a saucepan, and mix until well blended
8. Place the pan over low heat, and gradually stir in the almond milk mixture and cinnamon
9. Cook over low heat, stirring constantly until the mixture begins to thicken
10. When the mixture is thick enough to evenly coat the back of a metal spoon, stir in rose water and remove from heat
11. Pour into the cooled pie shells
12. Bake for 40 minutes in the preheated oven or until the centre is set, but the top is not browned
13. Cool, then refrigerate until serving

Mead

1. Bring the wine and honey to a boil
2. Reduce heat & skim off the scum as it rises
3. Taste for sweetness; add honey as necessary
4. Remove from heat, stir in spices, and serve warm