The odd thing about this recipe is that while it only calls for one teaspoon of a special pudding spice mix (cardamom, allspice, cloves, cinnamon, nutmeg, ginger), it supplies instructions to make one half-cup. I cut the recipe down by about one-sixth and still have extra. I think it will go delightfully in pumpkin pie.
This tastes like the best bread pudding I can remember. It is smooth and rich with warm, sweet spices that I think would go better in the fall. It isn't dense or rubbery like the canary pudding, or dry like the chocolate bread-crumb pudding. The chopped almonds and plump, sweet-tart raisins provide a textural contrast to the soft sponge cake. Unlike revenge, this one is best served warm with a glorious dollop of double cream or custard sauce.