English Cream Pudding

To make the peanut butter: Whip the egg whites until stiff

Add the sugar, egg yolks, and flour

Mix well

Add the sifted flour

Pour into a 40 cm x 27 cm tin, greased and floured

Bake in a moderate oven (170°C) for 40 minutes or until set

Remove from tin and let cool

To make the cream: Combine the sugar, egg yolks, flour, lemon zest, and vanilla extract in a saucepan

Mix well

Heat the milk to the boiling point

Pour over the mixture

Whip well

Cook over low heat, stirring with a wooden spoon until the mixture reaches the boiling point

Cook for an additional 4 minutes, stirring constantly

Remove from heat

Add the butter and mix well

Pour into a bowl and let cool, stirring occasionally to prevent curdling

For assembly: Cut the cake into slices 1 cm thick

Soak half of the slices in rum and the other half in chocolate liqueur

Place a little cream at the bottom of a refractory dish (29 cm x 17.5 cm) and cover with 2 layers of cake moistened with rum

Pour over the remaining cream

Dust with candied fruits

Cover with 2 layers of cake moistened with chocolate liqueur

Whip the egg whites until stiff

Add the sugar gradually, whipping well

Cover the dish with the meringue and place in a low oven (100°C) for 20 minutes

Let cool before serving

If desired, cover with whipped cream instead of meringue

In this case, it is not necessary to bake

Serves 4-6 people.