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Pudding, Olga

Boil a pint milk with a clove in a saucepan, add two ounces butter and mix well until the butter is melted; remove the pan to the table, take up the clove, add three ounces sugar and three ounces flour. Mix again with a wooden spoon for five minutes, add three egg yolks one by one, mixing for a minute at one-minute intervals. Beat the whites of the eggs to a stiff froth and gradually add to the pan, gently mixing with skimmer meanwhile. Add six crushed macaroons, one ounce finely chopped cedrat and one tablespoon kirsch; lightly mix with the skimmer. Lightly butter and sugar a quart pudding mould and drop in the preparation. Lay the mould in a saucepan with hot water up to half the height of the mould. Set in the oven for forty minutes. Remove, unmould on a hot dish. Pour an apricot sauce over the pudding and serve.