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Pudding

Ingredients:
3 spoonful of blonde raisins
2 spoonful of brandy
1 package cornflour cream with lemon
½ cup of sugar
3 yolks
½ cup of cold milk
3 ½ of hot milk
10 Savoyard (or Lady Fingers) biscuits cut in small pieces and mixed with 3 spoonful of smashed walnuts

Instructions:
Soak the raisins in the brandy. Mix the cornflour cream with lemon with the sugar, the lemon jelly, the yolks and the cold milk in a pot. Add the hot milk and mix the cream continuously with a wooden ladle in a low temperature. As soon as it is curdy enough, switch off the stovetop and leave it until it is cold enough. Coat a cake tin with a little bit of oil. Pour the ¼ of the cream in it. Sprinkle the 1/3 of the cream with the savoyard biscuits. Do the same thing again and finish it with a layer of cream. Let the pudding in the fridge for several hours.

Click here for the book of Father Epiphanios \'\'The cuisine of holy Mount Athos\'\'.

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