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Her Majesty's Pudding

Flavour half a pint of cream or new milk with half an ounce of pounded almonds, or if preferred, a little lemon or ratafia flavouring. Simmer gently, and when lukewarm, pour the milk gradually over two well-beaten eggs. Stir the mixture over the fire for a minute or two, until it begins to thicken, then take it off and sweeten it, and when quite cool pour it into a buttered mould which has been lined with a small spongecake, previously sliced and soaked in sherry. Place a cover on the mould and steam the pudding. When done enough, let it stand a minute or two before turning it out, and ornament with crystallised fruit of different colours. Time, three-quarters of an hour to steam. Probable cost, 8d., if made with milk. Sufficient for two persons.