½ pound currants well washed and dried.
½ pound sweet almonds blanched and cut small.
¼ pound citron chopped.
Nearly a cup of sherry wine.
Soak the cakes in the wine. Butter a mould very thickly and strew it with currants, covering the inside entirely. Put a layer of cakes at the bottom; spread with the chopped citron and almonds; put on three or four spoonfuls of the raw custard, more cakes, fruit, custard, until the mould is full, or nearly. The pudding will swell a little. Fit on the cover, and boil one hour.
Eat cold or hot. If the latter, serve jelly-sauce with it. If cold, turn out of the mould the day after it is boiled, and sift powdered sugar over it. Pile a nice “whip” about the base.
Fruit Sponge-Cake Pudding (Baked).
2 cups sponge-cake crumbs—very dry.
2 cups boiling milk.
1 table-spoonful of butter.