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Chancellor Pudding

Butter rather thickly a plain round mould, and ornament it with alternate rows of raisins and citron, making a star or some other device at the bottom of the mould. Put in it a layer of small sponge-cakes, sprinkle over them a few raisins and a little finely-chopped citron, then four or five ratafias, and pour over these a teaspoonful of sherry, and repeat until the mould is nearly full. Take a pint of milk sweetened, and flavoured with lemon-rind, and mix with it the yolks of four eggs, well beaten. Stir this a few minutes over the fire till it thickens, but it must not be allowed to boil. When it is time to steam the pudding, pour this custard, which must be cold, gradually over the cakes. Place a piece of well-buttered writing paper on the top, put it in a saucepan, and either boil or steam it very gently indeed, until sufficiently cooked. It should stand four or five minutes before it is turned out. Serve with wine sauce. Time to boil, or to steam, one hour. Probable cost. 1s. 4d., exclusive of the sherry. Sufficient for four or five persons.