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Paris Pudding

Put a pint of new milk into a saucepan with three small table-spoonfuls of ground rice; stir it over the fire until it thickens, and when it is nearly cold, mix with it the yolks of four and the whites of two eggs, together with three ounces of finely-shredded beef suet, three ounces of chopped apples, weighed after they are peeled and cored, two table-spoonfuls of chopped raisins, two table-spoonfuls of powdered rusks or finely-grated bread-crumbs, and a table-spoonful of good jam. Blanch and pound twelve sweet almonds and two bitter ones, mix with them a quarter of a pound of powdered sugar, four ounces of minced candied peel, a grated nutmeg, and two or three drops of vanilla essence. Add the flavourings to the rest of the ingredients, and beat all together for some minutes. A table-spoonful of brandy may be added or not; pour the mixture into a well oiled mould, which it will quite fill, cover it with a sheet of oiled paper, tie it in a cloth, put into boiling water, and keep it boiling quickly for two hours.