400g whole, shelled almonds (with the skin still on)
Blanch the almonds. Do this by putting them in a pan of cold water and bringing them to the boil. Drain and leave to cool, then slip off the skins by squeezing them at the pointed end with your thumb and forefinger. Children really seem to like doing this.
Put the blanched almonds in a large bowl and cover with 1 litre of fresh water. Leave to soak for 24 hours or so,giving it a stir whenever you think about it. The next day, whizz the water and the nuts in the blender until finely chopped (I need to do this in two batches). Strain through a muslin-lined sieve, pressing the solids down hard to extract as much liquid as possible. Store in a covered jug in the fridge. You can stir in a couple of drops vanilla extract at this point if you like (or some amaretto, which is lovely for an almond custard but maybe not such a good idea on your breakfast cereal, eh?)
Now to that all-important milkshake...
Bakewell Pudding Milkshake
500ml almond milk
100g raspberries (frozen ones are fine)
1 tbsp Demerara sugar
Blend. Hand to excited, pleading offspring. Relax in glow of perfect motherhood for all of ten seconds.