Ingredients:

• ½ liters = 0.132 gallon whipping cream
• 6 leaves of red gelatin
• 200 grams = 7.055 ounces of sugar
• 3 eggs
• 3 table-spoons of custard
• A bottle of marasquin liquor
• ¾ liters = 0.198 gallon of milk
• ½ pound = 1.102 pound long fingers(a cookie called “lange vingers” in Dutch)
• A tray of dried fruits from the super market to decorate the pudding

Method:

1. Soak the gelatin in water first for about half an hour.
2. Split the egg yolk and egg white of the eggs and put them apart.
3. Take the three table-spoons of custard and add the yolk of the eggs and stir this mixture to a smooth pulp.
4. Cook the milk and mix the pulp just created through the milk after taking the pan away from the hot cooker.
5. After that, put the pan back on the furnace and keep stirring slowly till the milks boiling point.
6. Put the pan off the furnace and wring out the soaked gelatine. Add the gelatine to the mixture and let it cool down.
7. Make whipped cream by whipping the whipping cream. Whip the egg white part apart from the cream. After that, add the whipped egg white to the whipped cream and stir the mixture. Add this mixture to the cooled down pan carefully.
8. Break the “long fingers” in parts and mix them with the marasquin liquor. Put a lid on it to give the liquor a chance to soak in the cookies.
9. If the milk mixture grows thicker, put in the cookies soaked with liquor. Cool the pan down in the fridge for 24 hours.
10. If one has cream left it can be used for decorating the top of the pudding. Used the dried fruits to decorate more.
11. Don’t forget to fat in the pudding form in advance!

Bon appetite and merry X-mas!