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Cabinet Pudding, Rich

Butter a plain round mould; fill it with alternate layers of dried apricots or candied fruits of any kind, and crumbled macaroon and Savoy biscuits. Pour a wine-glassful of sherry or brandy over this; then make a custard of a pint of new milk and the well-beaten yolks of four eggs. When this is quite cold, pour it gently and very gradually over the biscuits. Cover the top of the mould with buttered paper, put it in a saucepan, and allow it to steam for one hour. Sufficient for four or five persons. Probable cost, 2s.