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Exeter Pudding

Beat up seven eggs with six ounces of moist sugar and a quarter of a pint of rum. Take ten ounces of bread-crumbs, seven ounces of finely-shredded suet, and four ounces of sago; add them gradually to the egg-mixture, with the rind of a small lemon cut very delicately. Beat all together, and when ready, butter a pudding-mould, cover the bottom of it with ratafias, and then put in some of the mixture. Next, lay in slices of spongecake well spread with jam, and again the ratafias, filling up alternately with the mixture and slices of spongecake, but finishing with the mixture on the top. Bake in a rather quick oven. Make a sauce with a quarter of a pound of black currant jelly, warmed up with a couple of glasses of sherry. Pour it warm over the pudding when turned out of the mould, and serve hot. Time, an hour and a quarter to bake. Probable cost, 2s. 6d. Sufficient for seven or eight persons. F