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Almond Pudding

Put some butter in a dish to warm. Then beat the yolks of a number of eggs with the whites in a basin, and add gradually a little sifted crushed loaf-sugar, then the butter and half a pound of sweet almonds, blanched and pounded, together with some sifted breadcrumbs. Turn the mixture into a well-buttered saucepan or mould, in layers alternately with apricot jam; tie the mould over with a wet cloth, and boil the pudding in a saucepan of water for an hour and a half. Turn it out onto a dish, pour sweet sauce around, and serve.