Peach Pudding a la Cleveland

Cut twenty sound peaches in four pieces; lay them in a vessel, sprinkle over with a handful of powdered sugar and let macerate for half an hour, tossing them about at frequent intervals. Line a dome-shaped mold wider than its height with a very thin suet pudding paste (No. 2322); fill the inside with the quartered peaches, placing them in layers and bestrewing brown sugar between each one. Cover the fruits with a round flat of the paste and fasten it solidly to the sides. Close the mold with its own lid and wrap it up in a cloth, then plunge it into boiling water and let cook for an hour and a half, having it remain at a boiling degree during the whole time. Just when ready to serve remove the mold, unwrap and invert the pudding on a dish and cover it over with a Madeira sauce with peaches, serving some of it separately. For the sauce have six to eight very ripe peaches; remove the stones, crush the fruit and adding a few spoonfuls of sugar and two gills of water let cook for a few moments. Strain this sauce through a fine wire sieve and add to it a few tablespoonfuls of maraschino.