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Zandrina Pudding

Pick some fresh ripe raspberries. Put them into a jar and cover closely; set the fruit in the oven, in a tin of boiling water, and keep the water boiling round it till the juice flows freely. Boil it with half its weight of sugar to a syrup, and let it get cold. If fresh fruit can-not be procured, a jar of raspberry jam may be dissolved, mixed with a little thin syrup, and rubbed through a sieve. Beat six ounces of fresh butter to cream; work in six ounces of powdered white sugar, six ounces of dried flour, and the well-beaten yolks of six eggs. Whisk the whites of the eggs to snow, and add them to the mixture, together with a wine-glassful of the raspberry syrup. Pour the mixture into a buttered mould which it will quite fill, put the cover on it, and put it in a saucepan, containing boiling water to the depth of three inches of thereabouts, according to the depth of the mould. Keep the water boiling round the pudding until it is done enough. Take it up, let it stand a minute or two, and turn it out carefully upon a hot dish. Serve, with a little of the syrup whisked with an equal quantity of thick cream, poured round it. If liked, the pudding may be baked instead of being steamed. Time to steam the pudding, an hour and a half. Probable cost, exclusive of the sauce, two shillings. Sufficient for six or seven persons.