Soak the raspberries
in the wine and sugar for one hour. Drain the raspberries, but keep
the wine. Bring the wine to the boil, turn off the heat and dissolve
the gelatin. Pour this over the raspberries and refrigerate for 4 hours.
Mix the eggs with the
sugar, cinnamon and lemon rind, and soak the bread and cookies one hour
in this mixture. Put 1 layer of bread, raisins, 1 layer of cookies,
raisins and so on until all ingredients have finished. Pour the milk-egg
mixture on top. Cook the pudding half an hour au bain marie or 8 minutes
in the microwave at 600 watt.