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College Pudding

Three ounces bread crumbs, three ounces finely chopped beef kidney suet, two ounces thoroughly picked currants, half ounce finely chopped candied orange peel, two ounces fine sugar, half saltspoon grated nutmeg, two eggs and two tablespoons good brandy.

Place the bread crumbs in a basin, add all the other ingredients and briskly stir with a wooden spoon until thoroughly mixed. Lightly butter six individual pudding moulds. Fill them with the mixture, place in a tin, pour in hot water up to half their height and set in the oven to steam for twenty-five minutes. Remove, unmould on a hot dish, pour a claret Sabayon sauce over them and serve as hot as possible.