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Hanover Pudding

Place in a bowl two ounces good butter, beat it with a wooden spoon for five minutes, then add, little by little, two egg yolks and a whole egg and briskly stir with a wooden spoon for five minutes; add two tablespoons flour, three tablespoons granulated sugar, three tablespoons finely chopped, candied lemon peels, one tablespoon orange essence, one salt-spoon salt, one ounce picked currants, two ounces bread crumbs and one gill cold milk. Mix well with a skimmer for a minute. Lightly butter and flour six individual pudding moulds; fill them with the preparation, place the moulds in a tin and pour boiling water up to half their height. Set the pan in the oven for thirty minutes. Remove, unmould and serve a claret wine Sabayon separately.