Millet porridge pudding with fruit sauce

Bring the milk to a boil.

Add salt, sugar, and 0.5 tablespoons of oil, then add the rinsed millet and cook the porridge until thickened.

Add yolks, washed raisins, and candied fruits to the porridge, mix, and then fold in the whipped egg whites.

Grease the pudding mold with the remaining butter, pour in the prepared mixture, and place it in hot water so that the water reaches only halfway up the container.

Cover with a lid and simmer on low heat for 30 minutes.

Wash the raspberries, pour with 1 cup of water, bring to a boil, strain and pass through a sieve.

Mix raspberry puree with sugar (30 g) and put on the fire.

Dissolve potato starch in cold water and pour it into the berry mixture.

Bring the sauce to a boil and remove from heat.

Place the pudding on a plate and serve the sauce separately in a sauce boat.