When boiling, stir in the flour, mixed with a little cold milk.
When it thickens, add the arrowroot, also mixed smoothly with milk.
Boil for three minutes, stirring all the time.
Cut the raisins in two and stone them.
Decorate a plain round tin with them.
Break up the cakes and put some pieces in the tin.
Pour in some of the thickened milk, then some more pieces of cake, and more milk.
Continue in this way until the mould is full.
Set it aside until quite cold.