Cookie pudding
Sweet macaroni
- 100 GRAM SOFT COOKIES, crumbled
- 3 CUPS MILK
- 6 TBSP SUGAR
- 2 EGGS, split
- 3 TBSP CUSTARD POWDER
- 4 TBSP BOERENJONGENS or RAISINS
- 4 TBSP BRANDY
Put the cookies on the bottom of a large glass dish and pour the brandy on top. Dissolve the custard powder in 4 tablespoons of milk and add the egg yolk. Bring the rest of the milk to the boil, add the custard mixture and heat until it thickens, don't cook. Beat the egg whites until fluffy, slowly beat in the sugar. When the custard pudding has cooled down a little, stir in the egg whites and the raisins or boerenjongens. Pour the pudding on top of the cookies and put it in the fridge for at least 2 hours.
Mix all ingredients well and distribute over 4 glasses or bowls. Decorate with a strawberry. Put in the fridge 1 hour before serving.
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