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Henriette Pudding, or Helena Pudding

Pour three-quarters of a pint of boiling milk over two ounces of finely-grated bread-crumbs. Soak for half an hour, then beat with a fork, add one table-spoonful of sugar, a piece of butter the size of a large egg, two ounces of finely-chopped candied lemon, and the yolks of three well-beaten eggs. Spread a little apricot or currant jam at the bottom of a pie-dish; at the last moment add the whites of two of the eggs well whisked, pour in the mixture, and bake in a gentle oven for half an hour. Sufficient for three or four persons. Probable cost, 1s.