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Cherry Pudding

Cut into dice pieces four ounces sandwich bread and place it in a bowl; add two gills lukewarm milk, mix well; then press the bread between the hands to suppress the milk. Replace the bread in the same bowl with one ounce good butter, a saltspoon salt, three whole eggs, three ounces candied cherries cut in quarters, one teaspoon vanilla essence and four tablespoons cream; mix all well together with a wooden spoon for five minutes.

Lightly butter six individual pudding moulds, sprinkle their interior with a little flour, then fill with the preparation. Place them in a pastry tin with hot water up to half their height and set in moderate oven for twenty minutes. Remove, unmould on a hot dish, pour a vanilla Sabayon over and send to the table.