Warm Gingerbread Pudding

Butter for greasing 1 stick unsalted butter (room temperature
20 crushed gingersnap cookies 1/2 cup confectioners sugar 14ladyfinger cookies crushed 6 large eggs
1 teaspoon grated lemon zest 1 teaspoon ground cinnamon
1/2 teaspoon ground cloves 1/4 teaspoon ground ginger
1/8 teaspoon grated nutmeg 1/3 cup granulated sugar
1/2 cup dried currants 1/4 cup candied lemon and orange peel
Preheat the oven to 350. Bring a teakettle of water to a boil. Generously coat a pudding mold or 2 quart souffle dish with butter and coat with 1/4 cup of crushed gingersnaps. Set the mold on a kitchen towel in a deep baking pan. Mix together the remaining crushed gingersnaps and the ladyfinger crumbs. Set aside. Separate the eggs and set aside. Cream butter, confectioners sugar, lemon zest, and spices until light and fluffy. Add the egg yolks one at a time and keep mixing. Add half of the crumb mixture to the butter mixture and blend until mixed. In a clean bowl whip the egg whites until frothy then gradually add granulated sugar. Whip until peaks form. Fold the remaining crumb mixture into the egg whites. Fold the egg white mixture into the butter mixture. Finally fold in the currants and candied citrus peel. Spoon batter into prepared dish. Cover with lid or aluminum foil. Place dish in a deep baking pan on a rack in oven. Add enough boiling water to come halfway up the sides of the dish. Bake, checking for doneness after one hour.The pudding is done when it is puffy and the sides have begun to pull away from the dish. Serve warm garnished with whipped cream and candied citrus peel. Makes 8 servings