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Individual Macaroon Puddings

Have as many egg or custard cups as there will probably be orders, about 40, and brush the insides with melted butter. Place in the bottom of each a small round sponge drop. Cover that with a thin layer of finely chopped raisins; on that place a macaroon and in that way fill the cup. The cakes must be split if not thin. Make a rich custard with 7 eggs beaten n a quart of thin cream and 2 ounces of sugar. Fill in with a spoon all the cakes will absorb. Steam half an hour. Serve in the cups with whipped cream, sweetened and flavored, piled on top.