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Celestine Pudding

Line a well-buttered mould with buttered paper, ornament the bottom with preserved cherries and angelica to taste. Split nine sponge cakes, spread with apricot jam, and cut them into three portions. Fill the mould with alternate layers of cake, ratafias, and preserved cherries. Make a custard with six whole eggs, two yolks, a pint and a half of milk, and two ounces of castor sugar; add a grated nutmeg and zest of one lemon; strain into the mould. Place this in a stewpan with water round, cover, and slowly steam for forty-five minutes. For the sauce use half a pint of good jelly flavoured with kirsch, to which has been added a little apricot jam. Probable cost, 2s.