12. Cream Cake Pudding.
Make a cake thus—one pound of Coombs' Eureka Flour, a quarter pound of sugar, a quarter pound of butter. Mix well together; add three well beaten eggs with enough milk to make the mixture like very thick whipped cream. Pour it into a well-buttered quite plain pudding mould (tin), bake a nice colour, let it stand about ten minutes, and then turn out. Next day scoop out all the inside, leaving a wall of cake about one and a half inches thick; fill this up as follows—a layer of strawberry jam, then a layer of thick cream, till it is filled up; cover the top with cream, and smooth with a wet palette knife; decorate the top with two nice strawberry sweets in the middle, and some half moon almond paste sweets laid round the edges, either plain or interlaced, by putting a second round over the first, then stick three long pieces of angelica, and make a tripod handle. This is pretty and nice.