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INDIAN PUDDING (another way) (Butter a pudding-mould)

Butter a pudding-mould, and place on the inside pieces of preserved ginger, cut into nice tasteful forms. Lay slices of spongecake in a bowl, and pour over them a pint of boiling cream, into which, when well soaked, beat sugar enough to sweeten (say about two ounces), and half a dozen well-whisked eggs. Beat the mixture, and fill the buttered basin. The pudding may be steamed or boiled from three-quarters of an hour to an hour, or till firm. The syrup from the ginger is usually served warmed up as sauce. Turn out the pudding, and send it hot to table, with the sauce poured over it. Probable cost, exclusive of ginger, 2s. 4d. The above ingredients are sufficient for four small sponge-cakes.