Monday's Pudding
INGREDI- ENTS. The remains of cold plum-pudding, brandy, custard made with 4 eggs to every pint of milk.
Cut the remains of a good cold plumpudding into finger-pieces, soak them in a little brandy and lay them cross-barred in a mould until full. Make a custard with the above proportion of milk and eggs, flavouring it with nutmeg or lemon-rind; fill up the mould with it; tie it down with a cloth and boil or steam it for an hour.
Serve with a ittle of the custard poured over, to which has been added a tablespoonful of brandy. TIME.-1 hour.
SEASONABLE at any time.