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Raspberry Cream Pudding

Take half a pound of raspberry jam, pass it through a hair sieve, add four ounces of bread-crumbs, beat together two ounces each of butter and sugar, and, when thoroughly creamed, add them to the jam. Take half a gill of cream, the yolks of two eggs, and the white of one, beat well for a few minutes, and add the mixture to the other ingredients. Butter a mould or dish, and strew it with bread-crumbs mixed with crushed ratafias; put the pudding in, and bake from thirty to forty minutes in a steady oven to a pale colour. Turn it out, spread whipped cream on top, and stick a few raspberries (fresh or crystallised) here and there. Probable cost, 1s.