Neapolitan Pudding.
- 1 large cup of bread-crumbs soaked in milk.
- ¾ cup of sugar.
- 5 eggs.
- 1 lemon, juice and grated rind.
- ½ lb. stale sponge-cake.
- ½ lb. almond maccaroons.
- ½ cup jelly or jam.
- 1 small tumbler of sherry wine.
- ½ cup of milk for the crumbs.
- 1 tablespoonful melted butter.
Cream butter and sugar. Beat in the whipped yolks; then the crumbs, the lemon, and when this is a smooth paste, the whites. Butter a mould thickly, and cover the bottom with dry bread-crumbs, and these with maccaroons, laid evenly. Wet with wine, and pour on a layer of the mixture just made; next, put sliced cake spread with jelly, then more maccaroons wet with wine, more custard, cake and jam, until all the materials are used up, with a layer of custard on top. Cover closely; set in a pan of boiling water and cook three-quarters of an hour in the oven, then remove the top and brown. Turn out carefully, and pour over it a sauce made of currant-jelly warmed, and beaten up with two tablespoonfuls of melted butter and a glass of wine. A plain round mould is best for this pudding.
Second Week. Sunday.