Marmalade Pudding. Time—2½ hours.
¼ lb. bread-crumbs, ¼ lb. suet or dripping, 2 oz. candied peel, 1 lemon, 1 egg, 3 tablespoonfuls marmalade.
Chop the suet very fine (or rub the dripping into the bread-crumbs), shred the candied peel, grate the rind of the lemon. Put all the dry ingredients into a basin, and mix with them the marmalade and egg. Grease a basin or mould well, fill with the mixture, cover with greased paper, and steam 2 hours. Serve with marmalade sauce (see [page 39]).