Rum Pudding

Ingredients

• 1 tablespoon semolina
• 1/4 liter milk
• 12 whole sponge biscuits, toasted in the oven
• currants (Corinth raisins)
• 1-2 whole apples, peeled and cut into small pieces
• 2 whole peaches (if available), peeled and cut like the apples
• 6 whole eggs
• sugar
• butter, for preparing the mold
• white paper for lining the mold
• sugar and cinnamon, for dusting
• rum, for flaming

Instructions

1. Cook one tablespoon of semolina in one-quarter liter of milk. Remove from heat and stir in one dozen sponge biscuits that have been toasted in the oven, some currants (Corinth raisins), and one or more apples that have been peeled and cut into small pieces. If peaches are available, add a pair of them, peeled and cut the same way as the apples. Mix everything together well.
2. Beat six eggs and fold them into the mixture. Sweeten with sugar, stir everything together thoroughly, and pour into a mold that has been prepared with a lining of white paper buttered on the inside. Bake in the oven until set. To test for doneness, insert a long needle or skewer into the pudding; it is done when the needle comes out dry.
3. Once baked and before the pudding cools, dust it with sugar and cinnamon. Just before serving, sprinkle it with rum and set it alight.