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		Warm macaroons Pudding ‘Warme Bitterkoekjespudding’
		1litre pudding mould 300ml milk 150g macaroons (a cookie made of egg whites, sugar, almond paste or coconut, flour) 125g day old white bread, crust removed 75g butter 3 eggs 50g sugar breadcrumbs and butter for coating Let's cook! Bring milk just to the boil, and soak the cookie crumbles and bread onto it. Add the butter and turn of the heat. Beat the egg yolks with sugar to a thick white cream and mix it into the cookie mixture. Whisk the egg whites until very stiff and spoon it into the cookie mix. Coat the inside of the pudding pan with butter and the breadcrumbs and fill it with the pudding mix. Place the lid on and put the pudding mould into a pan with filled boiling water (au-bain-marie). Warm the pudding for one and a half hours. Remove the lid and serve with vanilla sauce.


		Semolina pudding with black berry sauce 'Griesmeelpudding met bosvruchtensaus'
		750 ml milk lemon peel 70 g semolina 60 g sugar pinch salt For the compote 400 g black berries 100 ml apple juice 1 sachet vanilla sugar 1 tbsp. cornflour Let's cook! Heat on low fire the milk and lemon peel for about ten minutes. Remove peel and add semolina, sugar and pinch salt. Mix well and bring to the boil. Let it thicken on low heat for about 6 minutes, stiring constantly. Pour the hot mixture into a mould and let it set and cool. Warm fruit in the apple juice and vanilla sugar. Pour the corn flour and 2 tbsp. of water. Stir until the juice thickens. Let compote cool and serve pudding with compote around it.


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