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INDIVIDUAL (Pounds of banana pulp pound)

3 pounds of banana pulp. 1/2 pound of sugar. 6 ounces of butter. 1 pint of cream. 12 eggs. Pinch of salt. 1/4 pint of West India rum. 1/2 teaspoonful of ground mace. 2 pineapples.

Peel the bananas and mash them to a pulp; weigh; put into a saucepan with the sugar and butter and stir over the fire till at boiling heat. Take it off, add the cream and flavorings, then the yolks of the eggs and lastly the whites whipped to a firm froth. Bake in custard cups or tin gem pans of handsome shape, and well buttered, about 10 or 15 minutes. Slice the pineapples very thinly and make hot in a syrup of sugar and red wine. Serve the little puddings upside down on a slice or two of pineapple in a saucer and the syrup poured over.