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Cuban Pudding

- Crumble a pound of sponge cake with half a pound of grated cocoanut, pour over this a pint of rich cream previously sweetened with loaf sugar and brought to the boiling point. Cover the basin and when the cream is soaked up stir in four well beaten eggs. Butter a pudding mold and arrange four ounces of preserved ginger around it, pour in the pudding carefully and steam for an hour and a half, serve with the syrup from the ginger, which should be warmed and poured over the pudding just before it is served.-Eleanor Marchant.