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Cabinet Pudding

Butter thickly the inside of a mould and arrange a neat design at the bottom with fancy-shaped pieces of citron peel and raisins; over these place a layer of sponge cake cut into strips of any length and about one-half inch thick; over the layer of the cake put some citron, some candied fruit cut into small square pieces and some raisins; then add another layer of cake, some more fruit, and so on until the mould is full. Put the yolks of three eggs into a basin with three tablespoonfuls of sugar and beat them well. Pour one pint of milk into a saucepan and place it on the fire till just on the point of boiling, then stir it in gradually to the beaten egg. Pour the custard over the mixture in the mould. Place the mould in a pan with cold water to about one-third its height, stand it over the fire until boiling and then put the pan and mould in a moderate oven and bake. In about an hour's time the pudding will be cooked. Turn it out of the mould onto a hot dish, and serve with a sauceboatful of sweet sauce.