Redcurrant pudding

1 serving


Pour the ground bun with milk, and, stirring constantly, cook over low heat until the mass begins to lag behind the walls of the dishes. Cool, mix egg yolks, sugar, grated lemon zest. Mix well and add a strong foam of slightly salted whipped egg whites. Put part of the bakery mass on the bottom of the oiled pudding form, apply a layer of red currant mixed with 6 tablespoons of sugar, again part of the bakery mass, a layer of red currant, etc. There should be a bakery mass on top. Put the pudding mold in a dish with water and boil until tender.