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Spanish Pudding

Cut half a dozen penny spongecakes into thin slices lengthwise. Butter a pie-dish rather thickly, sift powdered sugar on the butter, and line the inside of the dish evenly and neatly with the slices. Press them with the hand to keep them in position. Afterwards fill the dish with alternate layers of sliced spongecake and apricot jam, and pour into it as much sherry or Marsala as the cakes will absorb. Beat four eggs briskly, pour them over the pudding, and bake it in a slow oven. When it is set, take it out, let it cool, and turn it out carefully. Have ready the whites of the eggs beaten to a firm froth, pile them on the pudding, and sprinkle a little powdered sugar over the froth. Put it in the oven to set the egg, and serve the pudding with custard-sauce poured round it. Time to bake the pudding, from fifteen to twenty minutes. Probable cost, exclusive of the wine, 1s. 6d. Sufficient for half a dozen persons.