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English Pudding

Have in a bowl two ounces granulated sugar, three whole raw eggs, two ounces sifted flour, one ounce dry cake or bread crumbs, half ounce candied lemon, one ounce picked currants, (To clean and prepare Sultana currants and raisins for pastry) half ounce chopped raw beef marrow, half ounce chopped citron, two tablespoons Jamaica rum, one teaspoon pounded allspice, one saltspoon salt and one gill cold milk. Mix all the ingredients with a wooden spoon until thoroughly amalgamated.

Lightly butter and flour six small moulds, then fill them up with the preparation. Place the moulds in a baking tin, fill up with boiling water to half the height of the moulds. Set in the oven for thirty-five minutes. Remove from the oven. Unmould on a hot dish; pour a brandy sauce over and serve hot.