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Neapolitan Custard Pudding

Cut two spongecakes into slices, and spread a little jam over each slice. Place them in a buttered pie-dish, sprinkle over them six or seven powdered ratafias, and pour over the whole a custard made as follows. Sweeten half a pint of milk with three lumps of sugar which have been well rubbed upon the rind of a large fresh lemon. Let the custard nearly boil, then stir into it a table-spoonful of flour which has been mixed smoothly with a little cold water. Add two ounces of fresh butter, and stir the mixture over the fire until it thickens. When almost cold add the well-beaten yolks of three eggs, put the pudding into a moderate oven, and bake until it stiffens. Whip the whites of the eggs to a firm froth, spread this on the top of the pudding, and sift about a table-spoonful of powdered white sugar over the surface. Put the pudding in the oven again eight or ten minutes before it is served, that the eggs may stiffen a little. Time to bake, half an hour. Probable cost, 10d. Sufficient for four persons.