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Steamed Brandy Pudding

2 quarts of slices of cake. 1/2 pint of brandy. 1/2 pint of finely chopped, seedless raisins. 4 ounces of butter. 2 1/2 pints of milk. 8 eggs. 1/2 pound of almonds, blanched and split.

Line the moulds with the split almonds stuck to a thin coating of butter. Spread the minced raisins upon the slices of cake; fill up the moulds, sprinkling in the brandy by spoonfuls, and the rest of the butter in bits. Then beat the eggs and milk together, pour in all the moulds will hold and the cake will absorb. Steam 1 1/2 hours.