Schâleth à la Juive (Jewish-Style Schaleth)

Ingredients

• Ordinary noodle paste (pâte à nouilles)
• 800 grammes stiff apple marmalade
• 200 grammes seeded Malaga raisins
• 300 grammes currants and Smyrna raisins
• Half a spoonful chopped orange zest
• Half a spoonful chopped lemon zest
• A point of nutmeg
• 125 grammes caster sugar
• 4 whole eggs
• 6 egg yolks
• A decilitre and a half of Malaga wine

Instructions

1. Grease a cast-iron cocotte of 2 litres capacity and line it with a thin sheet of ordinary noodle paste.
2. Mix well 800 grammes stiff apple marmalade, 200 grammes seeded Malaga raisins, 300 grammes currants and Smyrna raisins swelled in warm water, half a spoonful each of chopped orange and lemon zest, a point of nutmeg, 125 grammes caster sugar, 4 whole eggs and 6 yolks, and a decilitre and a half of Malaga wine.
3. Fill the lined cocotte three quarters full with this composition.
4. Cover with a sheet of the same paste, sealed well on the edges, and cut a slit in the centre for the steam to escape.
5. Cook in a slow oven for 50 minutes.
6. Let it rest 10 minutes out of the oven before turning it out.