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Virginia Pudding

Butter a plain quart pudding-mould rather thickly, then stick dried cherries, fine raisins, or strips of candied peel in regular rows on the inside, place a slice of soaked bread-crumb over the fruit, and three-parts fill the inside with alternate layers of thin bread and butter and currants and grated nutmeg. Pour in as much custard as the bread will absorb, let the pudding soak for an hour, and steam it over boiling water, or bake in a moderate oven. Turn it out before serving, and send sweet sauce to table in a tureen. Time to steam, one hour and a half. Probable cost, 1s. Sufficient for five or six persons.