2660—Pudding Diplomate

Decorate the bottom of an oiled deep Bavarois-mould with pieces of candied fruit. Fill up the mould with alternate layers of vanilla-flavoured Bavarois preparation and “lady’s-finger-biscuits,” saturated with Kirsch. On each layer of biscuit sprinkle some currants and raisins swelled in tepid water, and here and there set a tablespoonful of apricot jam.

Let the contents of the mould set in the cool or on ice, and turn out just before serving.