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Rusk Pudding

Take three ounces of thin rusks. Spread a little jam between every two, and press them closely together. Arrange them neatly in a buttered mould, and pour over them a custard made with a pint of milk (or half milk and half cream), the yolks of four eggs, and a little sugar and flavouring. Let the rusks soak for an hour, then steam the pudding, and when done enough serve on a hot dish with wine or arrowroot sauce poured round it. Time to steam the pudding, about two hours. Probable cost, if made with milk, 1s. 2d. Sufficient for five or six persons.