Almond and Semolina Pudding (Apicius 2.2.10)
from Cooking Apicius: Roman Recipes for Today by Sally Grainger

25g whole unpeeled almonds
250ml fresh goat’s, sheep’s or cow’s milk
2 heaped tbsp semolina
25g pine kernels
50g raisins
2 tbsp runny honey
Freshly ground black pepper

Place the almonds in a small pan and bring to the boil and cook for 10 minutes.  Strain, cool and skin them.  The skins will come off easily at this stage if you rub the nuts in a dry towel.  Put the milk in a pan and bring to a gentle heat.  Sprinkle the semolina over the milk and stir continuously until the mixture thickens.  Add the nuts [almonds and pine nuts] and raisins and continue to cook whilst stirring.  Add honey.  Transfer to 6 individual ramekins and level off the mixture.  Melt a little more honey in a pan and pour a little over each dish to give a thin film.  Cool and grind a little black pepper over the honey and serve.