Pudding de Biscuits (Ladyfinger Pudding)

Ingredients

• 250 grammes biscuits à la cuiller
• 6 décilitres milk
• 150 grammes sugar
• 150 grammes candied fruit cut in dice
• 3 yolks
• 125 grammes butter
• 3 egg whites
• butter and breadcrumbs
• sauce Abricot

Instructions

1. Crumble 250 grammes of biscuits à la cuiller into a pan.
2. Moisten them with 6 décilitres of boiling milk in which 150 grammes of sugar have been dissolved.
3. Let the mixture set and work it over the fire.
4. Add 150 grammes of diced candied fruit and currants, mixed and macerated in kirsch, then 3 yolks and 125 grammes of melted butter.
5. Finish with 3 egg whites whisked to a snow.
6. Pour into plain moulds, buttered and coated with breadcrumbs.
7. Poach in a bain-marie and serve a sauce Abricot at the same time.