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Manchester Pudding

Boil three table-spoonfuls of grated bread-crumbs in half a pint of milk, which has been previously flavoured with vanilla or lemon-peel, for three or four minutes; add to it when off the boil the yolks of two eggs, a piece of butter the size of an egg, eight lumps of sugar, and half a gill of brandy. Place a layer of any rich jam (greengage, strawberry, or apricot) at the bottom of a pie-dish, pour in the mixture when cold, ornament the edge of the dish with a border of puff-paste, and bake for an hour. This pudding may be eaten either hot or cold; if hot, whip the whites of the eggs to a stiff froth with a little sugar, spread it over the top of the pudding, and return it to the oven for five minutes to set. If to be eaten cold, merely sift some powdered sugar over it and serve. Probable cost, 1s. 4d. Sufficient for four or five persons.