Sugar pudding

1 serving


Cut the loaf into cubes and dry on breadcrumbs, then soak in milk. Grind the egg yolks thoroughly with sugar, vanillin and dilute with milk. Beat the squirrels until fluffy foam. Add washed raisins, finely chopped dried apricots, yolks with sugar, as well as whipped egg whites to the milk-swollen crumbs. Mix the thick mass and put into molds, the walls and bottom of which are densely greased with butter and sprinkle with crumbs. Top the pudding with yolks, flatten the surface with a knife and bake. Put the pudding in a water bath and cook for an hour. Cut the finished pudding into parts, pour over the apricot sauce when serving.