Cabinet Pudding

Ingredients

• 1 L milk
• 100 g sugar
• 100 g savoiardi (ladyfingers)
• 80 g malaga raisins
• 50 g sultana raisins
• 50 g apricot preserve
• 50 g quince preserve
• 20 g candied peel
• 1/2 dl kirsch
• 6 egg yolks
• 4 egg whites
• rum

Instructions

1. Boil the milk with the sugar half an hour, then cool and beat in the eggs and kirsch.
2. Seed and dice the fruits and peel; flame the raisins and peel with rum (per recipe 574).
3. Layer fruit, preserves and ladyfingers in a greased cylindrical mould, then pour in the milk slowly.
4. Cook in a bain-marie and serve hot; to hide the filling, line the mould with 140 g ladyfingers. Serves ten.