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Prince Consort's Pudding

Rub three or four large lumps of sugar upon the rind of a small lemon until all the yellow part is taken off, then crush them to powder, with a little additional sugar to make up the weight to two ounces. Grate finely six ounces of stale spongecake, pour over it half a pint of boiling milk or cream, and add the flavoured sugar and a pinch of salt. Let the crumbs soak until the milk is cold, then beat the mixture with a fork, and stir into it the yolks of four eggs and the white of one well whisked. Butter a mould thickly, and flour it, ornament the inside with dried fruit, pour in the mixture, and tie it over with oiled paper. Put it on a plate turned upside down in a saucepan, and let there be two or three inches of boiling water round it; the water must not come so high as to flow into the pudding. When it is done enough, turn it out, and send jam and a good custard to table with it, or a sauce prepared as follows. Pour a quarter of a pint of boiling milk over a tea-spoonful of arrowroot which has been mixed to a smooth paste with a little of the same liquid. Sweeten it, and stir it over the fire for two or three minutes. Pour it out, and mix with it a quarter of a pound of any kind of fruit jelly, either red-currant, raspberry, or cherry. The jelly should have been previously dissolved till it is in a liquid state. The sauce may either be poured round the pudding or served in a tureen. Time to steam the pudding, about three-quarters of an hour. Probable cost, 1s. 2d., if made with milk, and exclusive of the sauce. Sufficient for three or four persons.