Waddington Pudding

Have half a pound of Smyrna raisins, a quarter of a pound of apricot paste and a quarter of a pound of orange peel; macerate these in two gills of kirsch. Have also some hazel-nut maccaroons (No. 3386) garnished with orange jelly (No. 3668) and some nougat ice cream (No. 3452). Coat a two and a half quart pudding mold with strawberry ice cream (No. 3451); on the bottom lay a bed of the nougat ice cream, over this the fruits macerated in maraschino and the marchpane, then more nougat cream and more fruits and marchpane, and nougat ice cream to finish. Close the mold, freeze and unmold two hours later. Prepare a whipped cream sauce, adding kirsch, maraschino and vanilla ice cream (No. 3458).