Cesarino Pudding

Ingredients

• g fine bread crumb
• g sugar
• g sugar for the mould
• g malaga raisins
• g sultana raisins
• L milk
• spoonfuls marsala and rum
• eggs

Instructions

1. Soak the bread crumb in the milk; seed and clean the raisins; caramel-line and butter the mould.
2. Mix the soaked crumb with sugar, yolks and the marsala and rum, then fold in raisins and whipped whites.
3. Cook in a bain-marie three hours (fire above only in the last hour).
4. Serve hot, flamed with rum and burning spirit. Serves 10-12.