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Four Eggs (Fifteen drops of Essence)

Fifteen drops of Essence of Vanilla.

Butter a pint-and-half mould, ornament the bottom with the cherries and angelica, break the sponge cakes and put into the mould, also the ratafias. Put four yolks and two whites of eggs into a basin with the sugar; whip them lightly together, stirring in the milk by degrees, and the vanilla; pour this mixture over the cakes in the mould. Cover the mould with a piece of buttered paper, and steam for about three-quarters of an hour. Turn the pudding out carefully, and serve.