Ingredients

Butter for greasing
1 1/4 cups crushed gingersnaps
1 cup ladyfinger crumbs
6 large eggs
1 stick unsalted butter, at room temperature
1/2 cup confectioners' sugar, sifted
1 teaspoon grated lemon zest
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
1/3 cup granulated sugar
1/2 cup dried currants
1/4 cup candied lemon and/or orange peel plus extra for garnish

Directions

Preheat oven to 350 degrees. Bring a teakettle of water to boil. Coat a pudding mold or 2-quart souffle dish with butter and coat with 1/4 cup of crushed gingersnaps. Set mold on a kitchen towel in a deep baking pan.

Mix together remaining cup of crushed gingersnaps and ladyfinger crumbs. Set aside. Separate the eggs. Set aside. Cream butter, confectioners' sugar, lemon zest and spices on medium speed until fluffy. Add yolks and mix until smooth. Blend half of the crumb mixture with the butter mixture on low speed until evenly mixed.

In a separate bowl, whip egg whites on low speed until frothy. Increase speed to medium and gradually add granulated sugar. Then whip on high speed until medium peaks form. Fold remaining crumb mixture into egg whites. Fold egg-white mixture into butter mixture. Finally, fold in currants and candied citrus peel. Spoon batter into the prepared dish. Cover with lid, or with aluminum foil.

Place the mold in a deep baking pan on a pulled-out rack in the oven. Add enough boiling water in pan to come halfway up the sides of the mold. Carefully slide in the rack and bake the pudding, checking for doneness after 1 hour. It's done when the sides have begun to pull away from the dish. A skewer inserted near the center of the pudding should have only a few moist crumbs clinging to it. Serve warm, garnished with candied citrus peel and whipped cream or vanilla sauce. Serves 8.