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Victoria Pudding

Boil a little piece of stick vanilla in a pint of milk till it is pleasantly flavoured, strain it upon six ounces of finely-grated bread-crumbs, and add three table-spoonfuls of sugar, one table-spoonful of brandy, and three well-beaten eggs. Butter a mould thickly, flour it, and ornament tastefully with dried cherries, slices of preserved citron, or stoned raisins. Pour in the pudding quite cold, put a plate upon it, and steam it over boiling water. Let it stand two or three minutes, turn it upon a hot dish, and serve with Victoria sauce, or with melted red currant jelly poured round it. Time to steam the pudding, one hour and a quarter. Probable cost, 1s. Sufficient for four or five persons.