Pudding soufflé à la Vésuvienne (Soufflé Pudding Flamed with Rum)

Ingredients

• Pudding soufflé mixture
• 50 grammes tomato jam
• 50 grammes seedless Malaga raisins
• Apricot sauce
• rum

Instructions

1. Prepare a Pudding soufflé mixture in the proportions given in the formula.
2. Add 50 grammes of tomato jam and as much seedless Malaga raisins.
3. Poach in a bain-marie in a mould with a central funnel.
4. Turn the pudding out and surround it with Apricot sauce.
5. Pour heated rum into the middle and set it alight at the moment of serving.