Cajeta pudding

Thin the cajeta with a little milk if it is thicker than shown and stir until homogenous.

Beat a cup and a half of cajeta with four eggs and about three quarters of a cup of heavy cream to make the custard base.

Toast angel food cake cubes in a 350 degree oven about 15 minutes until completely crispy, like little croutons.

Divide the cubes among eight buttered individual serving dishes and add fresh blackberries and raspberries.

Pour over the custard to cover and let stand at least 15 minutes, pressing down now and then so the cake absorbs the custard.

Bake at 350 degrees 15 to 25 minutes, until the custard is just set.