Schiller Pudding

Prepare twelve to fifteen large pancakes and with some of them line a liberally buttered cylindrical mold (Fig. 150). Cover half of the remaining pancakes with a layer of apricot marmalade (No. 3675), and the other half with frangipane cream (No. 43); roll these pancakes up separately into rolls and cut them into three-quarter inch thick slices; range these in alternate layers inside the mold with a few candied cherries washed in hot water interspersed between. Put in a vessel twelve yolks and two whole eggs, also six ounces of vanilla sugar (No. 3165); beat up well and then stir in a quart of milk. Pass it through a fine wire strainer into the mold. Lay the mold in water reaching to half its height; set it on the fire and when it comes to a boil put it into a slack oven to cook for one hour; remove, let stand and unmold on a dish; brush the pudding over with apricot marmalade and serve with a sauce-boat of English cream and vanilla sauce (No. 3004).