Italian Pudding

Soften in boiling water half a pound of Smyrna raisins and half a pound of candied orange peel cut in small dice. Place them in a vessel with half a pound of candied cherries washed in hot water and pouring over a few spoonfuls of rum leave them to marinate for one hour. Prepare a small quantity of Genoese cake preparation (No. 3239) finished with orange and spread it on a sheet of paper in a quarter of an inch thick layer, then bake it in a hot oven. As soon as done turn it over on a table, remove the paper and cover with a layer of apricot marmalade (No. 3675), then cut it up into inch and a half in diameter round pieces. Butter and sugar a cylindrical timbale mold (Fig. 150) and lay in the bottom a circle of these pieces, overlapping each other; scatter over the marinated fruits into which have been mingled a few crushed macaroons and on top dress another circle of the cake the same as the first, then more fruits and macaroons, and continue thus until the mold is full. Put into a vessel six egg-yolks, two whole eggs and four ounces of sugar, having a part of it flavored with orange; beat the whole well to mingle properly and dilute with a pint and a half of double cream and half a gill of rum; pass this through a wire sieve and pour it slowly into the mold until full, then cook the pudding in a bain-marie in a slack oven, and just when ready to serve unmold on a dish and pour over a frothy rum sauce (No. 3103), serving more of it separately.