Pudding with Burnt Almonds—Souffled

Sift six ounces of rice flour in a saucepan; dissolve it with a pint of boiling milk and thicken the preparation over the fire, stirring vigorously with a wooden spoon; when it detaches from the side of the saucepan take it off and add to it one ounce of butter, four ounces of burnt almonds ground to a dust and passed through a sieve, a pinch of salt, six ounces of sugar, eight egg-yolks, two tablespoonfuls of whipped cream, and finally six very stiffly whipped egg-whites. Butter and sugar a dome-shaped cylindrical mold, fill it up in layers, alternating the preparation with slices of Savoy biscuit or lady fingers soaked in maraschino and quarters of candied apricots well washed in hot water. When the mold is full set it in a bain-marie and let the water come to a boil, then finish cooking for forty minutes in a slow oven. As soon as the pudding is unmolded on a dish cover it with apricot sauce made with almond milk (No. 4) and maraschino, serving more of it in a bowl. For this sauce see light pudding with almond milk (No. 3104).