Home › The World's Kitchen › Tutti Frutti Pudding

Tutti Frutti Pudding

Cut into small dice pieces six candied cherries, two candied figs, one candied apricot, two candied pears, three vanilla marrons, one candied lemon peel, one ounce candied citron and one ounce well-picked currants; place in a bowl with a tablespoon rum, two tablespoons maraschino, one saltspoon ground cinnamon, four egg yolks and three ounces granulated sugar; mix well with wooden spoon five minutes, add two ounces cake or bread crumbs and three ounces flour. Stir for two minutes. Beat the whites of the four eggs to a stiff froth and gradually add to the rest, gently mixing meanwhile. Pour preparation into a lightly buttered quart pudding mould, place on a tin, set in oven to bake forty minutes, remove, unmould on a hot dish, pour a Sabayon sauce over and serve.