Cabinet pudding (pouding de cabinet / the diplomat)

Drop the raisins into boiling water for five minutes, then drain.

Dice the glacéed fruit finely and combine with the raisins and three tablespoons kirsch; set aside.

Heat the apricot preserves in a saucepan and pass through a sieve so it is smooth and the skins stay behind.

Dip the ladyfingers one by one in the kirsch and drain on a cake rack.

Butter the charlotte mold and lay a parchment circle in the base; line the bottom with ladyfinger wedges, grease the sides and line them with whole ladyfingers.

Bring the milk with the grated orange rind to a boil.

Beat the eggs, egg yolks and sugar until light and foamy, then gradually beat in the boiling milk without cooking the eggs; strain, and add any kirsch left from the fruit.

Ladle some custard into the mold, sprinkle with fruit and raisins, add two to three tablespoons apricot preserves, cover with two or three unsoaked ladyfingers and spoon over a bit of custard; let the ladyfingers absorb it. Repeat the layers, finishing with the remaining custard.

Trim the ladyfingers protruding above the mold. Set the mold in a high-sided pan and pour boiling water into the pan.

Put into a 350F oven, immediately turn it to 325F and bake 50 to 60 minutes, never letting the water in the pan come to a simmer.

Test with a needle plunged to the bottom of the mold.

Cool on the counter, then chill in the fridge; run a knife around the edge and unmold.

Surround with strawberry sauce. Serve cold, or warmed briefly in a lightly preheated oven.