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Peach Pudding

Three slices white bread without crust; cut them into pieces one-quarter of an inch square. Two tablespoons well-cleaned, small Sultana raisins. One pint can or the equivalent of fresh peaches, cut into one-quarter-inch square pieces, four drops almond flavouring and five drops vanilla essence. Place all the above articles in a vessel and mix well together. Thoroughly clean six small lightly buttered individual pudding moulds, then fill them up with the mixture, being careful not to press the bread in the moulds. Pour the custard in each mould, equally divided. Place the moulds in a sautoire with hot water up to half their height. Place in the hot oven and let steam for thirty minutes. Remove from the oven, unmould, lay them on a hot dish, and serve with a hot rum sauce in a saucebowl, separately.