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Pudding, Renaissance, Hot

Cut into small dice pieces two ounces cake renaissance and place in a bowl with six candied maroons; also cut up one ounce candied cherries cut into quarters, two candied pears cut in small squares, two preserved apricots cut into squares and one teaspoon good maraschino. Mix them well together with the hand. Lightly butter and sugar six individual pudding moulds; fill them with the preparation up to three-quarters of their height. Sharply mix in a bowl four egg yolks, two ounces sugar and two gills cream; then divide this evenly into the six moulds. Place in a pastry tin, pour in hot water up to half their height and set in a moderate oven for twenty minutes. Remove, unmould on a dish, pour a Sabayon sauce over and serve.