Albert Pudding
It would be a misfortune if the great and good Prince had not been commemorated at our tables. He has been commemorated in a pudding which is as simple as it is agreeable, which the poor man may enjoy, and which the most opulent and fastidious cannot resist. It is sometimes called Albert pudding; sometimes the Great and Good. An angry Welshman may say that long before Prince Albert was born this pudding was Alderman's Walk known in Taffy-land as a Snowdon one-giving much fame to the hotel at the foot of Snowdon hill. It may be so; but the Welshman should be proud that his pudding has now been raised to the throne.
Beat half a pound of butter into a cream, and stir into it the yolks of five eggs, half a pound of flour, six ounces of sifted sugar, half a pound of sultana raisins, and the zest of a lemon. Last of all add the whites of the eggs well whisked. Have ready a mould, first well buttered and then (for the Prince had an artistic eye) gracefully lined with threads and slices, stars and lozenges of citron and orange peel and angelica, in geometrical figures worthy of the South Kensington school of design-which the Prince fostered, and which glories in its geometrical drawing. Pour the mixture into this mould, cover it with oiled paper and a cloth, and steam it for three hours. Turn out the mould, and serve it with English butter sauce, sweetened with a little sugar and flavoured with lemon and a glass of sherry.