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1
Preheat the oven to 350 degrees F.
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2
Bring a teakettle of water to a boil.
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3
Generously coat a pudding mold or 2-quart souffle dish with butter and coat with 1/4 cup of the crushed gingersnaps.
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4
Mix together the remaining 1 cup of crushed gingersnaps and the ladyfinger crumbs.
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5
Set aside.
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6
Separate the eggs.
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7
Set aside.
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8
In a stand mixer fitted with the paddle attachment, cream the butter, confectioners' sugar, lemon zest and spices on medium speed until light in texture and fluffy, about 2 minutes.
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9
Add the egg yolks in 2 or 3 additions, scraping down the bowl with a rubber spatula after each addition and mixing until very smooth.
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10
Add half of the crumb mixture to the butter mixture and blend on low speed until evenly mixed.
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11
In the clean bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on low speed until frothy.
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12
Increase the speed to medium and add the granulated sugar gradually.
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13
Increase the speed to high and continue to whip until medium peaks form.
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14
Fold the remaining crumb mixture into the egg whites.
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15
Fold the egg white mixture into the butter mixture.
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16
Finally, fold in the currants and candied citrus peel.
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17
Spoon the batter into the prepared dish.
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18
Cover the mold with its lid or with aluminum foil or parchment paper tied into place with kitchen string.
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19
Place the pudding mold or souffle dish on a dish towel in a deep baking pan on a pulled-out rack in the oven.
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20
Add enough boiling water to the pan to come halfway up the sides of the mold.
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21
Carefully slide in the rack and bake the pudding, checking for doneness after 1 hour.
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22
The pudding is done when it is puffy and the sides have begun to pull away from the dish (a skewer or silver knife inserted near the center of the pudding should have only a few moist crumbs clinging to it when done).
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23
Serve warm, garnished with candied citrus peel and whipped cream or vanilla sauce if desired.
