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Flame Pudding

Warm four ounces of butter and beat it with four ounces of sugar to a creamy froth. Separate the yolks and whites of ten eggs; beat the yolks and add them to the beaten butter, then mix in smoothly two heaping tablespoonfuls of blanched and pounded almonds and one-fourth pound of sifted flour. Whisk the whites of the eggs to a stiff froth, stir them in lightly with the above mixture, and make the whole rather thick with grated stale sponge-cakes. Butter thickly a pudding dish, turn the mixture into it, tie a stout pudding-cloth over the top, place it in a saucepan of boiling water, and boil for an hour. When cooked turn the pudding onto a hot dish, fix a small glass in the center of it, which fill with brandy, allowing some to run over the sides, set light to it, and serve without any delay.