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Adelaide Puddings (Fork Put a lump of butter some)

fork. Put a lump of butter, some sugar, four or five eggs; whip the whites, flavour it with bitter almonds, do not make it too soft. Butter and paper your mould. Put in a rather deep layer the first, then a little preserve, then more of the mixture, until the mould is full. Do not put too much jam for fear it should run on the outside of the pudding, which would spoil the look of it. Tie it tight down, and steam it one hour and a half. Take it up five minutes before wanted, and make the sauce, for which see page 254.