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Savoy Pudding

Rub six ounces of stale savoy cake to crumbs, and pour upon these a quarter of a pint of boiling milk. Let them soak for half an hour, then beat the mixture with a fork till smooth, and add four ounces of fresh butter, four ounces of finely-shredded candied peel, the well-beaten yolks of four eggs, two table-spoonfuls of sugar, and two table-spoonfuls of brandy. Beat the mixture for some minutes, put it into a cool place for an hour, and beat it up again. Put it into a buttered dish, and bake in a brisk oven. Whisk the whites of the eggs till firm, sweeten them, and flavour them pleasantly. Put them on the pudding, and place this in the oven a few minutes longer. When the eggs are set the pudding is ready for serving. Time to bake the pudding, half an hour. Probable cost, 1s. 9d. Sufficient for four or five persons.