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Ratafia Pudding, Baked

Slice four penny spongecakes, lay them in a buttered dish, pour a glassful of sherry over them, and let them soak for a little while. Spread a large spoonful of good jam upon them, and pour over them half a pint of good custard flavoured with almonds. Let the pudding stand for half an hour, cover the top with ratafia biscuits, and pour another half-pint of custard over these. Bake in a moderate oven. The custard may be made with three-quarters of a pint of milk, the yolks of four eggs and the white of one, two ounces of almonds blanched and pounded, and a table-spoonful of sugar. Time to bake, half an hour. Probable cost, exclusive of the wine, 1s. 6d. Sufficient for four or five persons.