Serves four:1/4 of a litre of fresh milk; 2 fresh eggs; 1 spoonful of cocoa powder; 3 spoonfuls of sugar, 25 g of macaroons; 1 spoonful of rum.

Beat the whole eggs, adding 2 spoons of sugar, cocoa, the crumbled macaroons and milk, and mix together delicately. Heat 1 spoon of sugar in a saucepan until it turns golden brown, the add a little water and mix, stirring over a high heat until the caramel turns dark and glassy. Pour the hot caramel onto the bottom and sides of an ovenproof pudding mould, trying to distribute it evenly. Pour the bunet mixture into the mould and bake using the Bain Marie method in the oven at 180°C, for 30 minutes. Cool, turn out and serve.