Raspberries in jelly

Macaroon pudding

• 500 GRAM RASPBERRIES, cleaned
• 1 CUP RED WINE
• 100 GRAM SUGAR
• 3 SHEETS OF GELATIN, soaked

• 8 SLICES OF WHITE BREAD
• 2 CUPS MILK
• 5 EGGS
• 75 GRAM SUGAR
• 100 GRAM MACAROONS
• 1 TBSP LEMON RIND
• 1/2 TSP CINNAMON
• 100 GRAM RAISINS OR BOERENJONGENS

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.

Inspired by Nigella Lawson.

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.

Serve with custard sauce.