Cabinet pudding

1 serving


From 4 eggs, 80g sugar, 80g flour, mix the biscuit dough, put it in a baking tray and bake. Cut the finished layer into thin slices. From 6 egg yolks, 70g sugar, vanillin, 100g flour, 100g cold milk, make a thick mass of 400g milk bring to a boil and, stirring it continuously, pour the prepared mass. When the cream is cooked, remove it from the fire. 6 egg whites, beat 30 g of sugar into strong foam and mix it with ground nut, finely chopped candied fruit, 7z part of rum with cream. Put the biscuit slices in a greased pudding tin, leaving a small part. Fill the form with cream at 3/4 of the height and arrange the remaining biscuit slices on top. Put the form in hot water and bake the pudding in an oven for 30 minutes. Cook the syrup from the remaining sugar and 150 g of water. Add the remaining rum and jam to the cooled syrup, mix everything well and serve to the pudding.