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Pompadour Pudding, Rich

Pour a third of a pint of boiling cream upon two ounces of finely-grated bread-crumbs, and let them soak until cool. Beat well with a fork, and mix with them five ounces of finely-shredded beef suet, an ounce of flour, two ounces of macaroons crushed to powder, three ounces of powdered sugar, two ounces of table raisins weighed after the stones are taken out, two ounces of dried cherries, four ounces of candied peel cut into thin slices, the grated rind of half a lemon, half a nutmeg, grated, and a pinch of salt. When these ingredients are well mixed, stir in the yolks of four eggs and a glassful of brandy. Pour the mixture into a buttered mould which it will fill to the brim, cover with oiled paper, and tie securely in a floured cloth. Boil or steam the pudding until it is done enough, let it stand a minute or two before turning it out, dish it carefully, and serve at once. If liked, the pudding can be additionally flavoured, and will be improved by boiling in the cream before it is poured over the crumbs three ounces of blanched sweet almonds and three bitter ones. Before sending the pudding to table, pour over it a sauce prepared as follows. Make two glasses of sherry hot, but do not let it boil. Pour it over a large table-spoonful of powdered and sifted sugar, and when this is dissolved stir into it the well-beaten yolks of two eggs. Whisk the sauce briskly over a gentle fire, and when it begins to thicken and is lightly frothed it is ready. Time to boil the pudding, two hours and a half. Probable cost, 2s. 8d., exclusive of the sauce and brandy. Sufficient for a pint mould.