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Cold Maraschino Pudding

Cut in small squares four ounces stale cakes or bread remnants, two fresh or preserved seeded pears, two fresh or preserved seeded peaches, two preserved apricots, a half pint stoned fresh or maraschino cherries, one ounce well-picked dried currants and mix all together. Lightly butter and sugar a quart pudding mould, place above preparation in it. Place three fresh eggs and yolks of two in a bowl, adding four ounces powdered sugar, briskly stir with whisk, then add a pint milk, two gills cream, a half gill maraschino, mix briskly with whisk for two minutes. Strain sauce through a Chinese strainer into the pudding mould, place in a saucepan, pour hot water in pan up to half the height of mould and set in oven to bake for forty-five minutes. Remove, lay mould on ice and let thoroughly cool off. Prepare a Sabayon sauce, let get cold, then mix in two gills vanilla whipped cream and two tablespoons maraschino, unmould pudding on a cold dish, pour sauce over and serve.