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Clarendon Pudding

Pour a large breakfast-cupful of boiling milk upon three table-spoonfuls of sifted sugar and the thin rind of a lemon. Let it stand until it cools; then stir it gradually into four wellbeaten eggs. Remove the crust from two French rolls, cut them into slices, and butter each slice thickly on both sides. Butter a plain round mould, stick some raisins on the inside in lines, and fill the mould with layers of rolls, raisins, and custard. Soak for an hour, then cover the pudding with a floured cloth and boil or steam it. Time to boil or steam, one hour and a half. Probable cost, 10d. Sufficient for four or five persons.