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Pudding, Boissy

Place in a saucepan three ounces arrowroot flour with a pint cold milk; stir well with a wooden spoon for one minute; then place the pan on the fire and continually stir until it comes to a boil. Remove, place on a table, add two egg yolks, briskly stir with a wooden spoon for one minute, then add one ounce well-picked currants, six candied cherries cut in quarters, one peeled and cored apple cut in small square pieces, one preserved peach cut in small squares; then pour in one tablespoon Swiss kirschwasser and one ounce fine sugar; gently mix for one minute. Beat the whites of the two eggs to a stiff froth and add to the preparation; gently mix for one minute. Lightly butter six pudding moulds and fill with the mixture; place in a baking tin with hot water up to half their height and set in the oven to bake for twenty minutes. Remove, unmould on a dish, pour a kirsch sauce over them and serve.