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Lady Abbess' Pudding

This excellent pudding is sometimes called Lady Betty's Delight. Take the thin rind of a fresh lemon, and let it soak for half an hour in half a pint of new milk, then sweeten with two table-spoonfuls of sugar. Put the whole into a saucepan, and when well heated, add two large fresh eggs and the milk of a cocoa-nut, and put the custard aside to cool. Shred four ounces of beef suet very finely, grate two ounces of a fresh cocoa-nut, and stone and mince six ounces of muscatel raisins. Cut four ounces of stale bread into thin slices. Butter a plain round mould, and stick raisins upon it in even rows. Put a slice of bread at the bottom, and place upon it a little suet, a few raisins, a little chopped lemonrind and juice, three grates of nutmeg, and a little custard, and repeat until all the ingredients are used, being careful to place bread and custard at the top. Let the pudding soak for an hour, then lay a buttered paper on the top, tie in a floured cloth, plunge into boiling water, and let it boil quickly until done enough. Turn it out carefully, and serve with the following sauce in a tureen. Mix a tea-spoonful of arrowroot very smoothly with two table-spoonfuls of cocoa-nut milk. Pour over it a quarter of a pint of boiling syrup flavoured with lemon-rind and cinnamon, stir all together until the mixture is nearly cold, then add two table-spoonfuls of cream, a few drops of vanilla essence, and a dessert-spoonful of brandy. Time to boil the pudding, three hours and a half. Probable cost, with the sauce, 1s. 8d. Sufficient for four or five persons.