Method.—Decorate a well-buttered pint-and-a-half mould with raisins or preserved cherries.
Beat the eggs and milk well together.
Sweeten with the sugar, and add the flavouring.
Break the cakes into pieces.
Put a quarter of them at the bottom of the mould.
Pour in a little of the custard, then more pieces of cake and more custard, and continue in this way until the mould is full.
Cover with buttered paper, and steam gently for about an hour.
Auntie's Pudding.
- Ingredients—½ lb. of flour.
- ¼ lb. of finely-chopped suet.
- ¼ lb. of currants, well washed and dried.
- 3 oz. of sugar.
- 1 egg.
- A little milk.
Method.—Put all the dry ingredients into a basin.