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Ginger Pudding

Place in a basin one ounce butter, two raw eggs and one-saltspoon salt. Sharply mix with a wooden spoon for five minutes. Add one and three-quarter ounces granulated sugar, one level tablespoon grated, preserved ginger, one ounce remnants of cakes or bread crumbs, two gills cold milk and one teaspoon vanilla essence. Mix all well together with a wooden spoon for five minutes. Then fill up six lightly buttered individual pudding moulds. Place the moulds in a small roasting tin, pour in boiling water up to half the height of the moulds, place in a hot oven for thirty minutes. Remove, unmould on a hot dish. Pour a Sabayon sauce over them and serve.