From the fine French cuisine comes the cabinet pudding, where it has the euphonious name Poudding de cabinet. Men are especially fond of it.
Break ladyfingers and rusks into cubes of about 1 cm. Place in a large enough bowl. Pour raisins into a sieve and pour hot water over them. Drain and dry well in a clean kitchen towel. Place in a large enough bowl.
Chop candied cherries, candied orange peel and candied lemon peel. Put them in as well. Pour rum over it. Cover and let stand for 10 to 15 minutes.
In the meantime, mix pudding powder with vanilla sugar, eggs and milk. Grease the pudding mold well with butter and sprinkle with hail sugar. Pour in the sponge mixture. Pour the egg milk over it. Close the mold tightly. Put in a water bath. Cook for about 60 minutes. Remove from water bath. Cool down a bit. Turn out the pudding onto a warmed plate. Serve hot.
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