Pudding de Cabinet (Cabinet Pudding)

Ingredients

• biscuits à la cuiller
• liqueur
• candied fruit
• raisins
• apricot jam
• composition à Crème renversée
• butter
• sauce Anglaise with vanilla

Instructions

1. Butter a cylinder mould.
2. Soak biscuits à la cuiller, or slices of biscuit au beurre, with any liqueur and line the mould with them, arranging them in layers alternating with a salpicon of candied fruit and raisins macerated in liqueur.
3. Put a little apricot jam here and there between the layers.
4. Finish filling the mould by pouring in, little by little, composition à Crème renversée flavoured at will.
5. Poach in a bain-marie.
6. Turn the pudding out at the moment of serving and coat it with sauce Anglaise with vanilla, or with Sabayon.