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Pineapple Pudding

Four ounces fresh or preserved pineapples cut into small dice pieces, one gill hot milk, a teaspoon vanilla essence, one and half ounces butter, two eggs, two ounces sugar and two ounces sifted flour. Melt the butter in a small saucepan, gradually stir in the flour, then heat for one minute, continually stirring; pour in the hot milk and thoroughly heat on the fire for three minutes. Take from the stove, add the pineapples and sugar, stir for one minute. Add, one by one, the yolks of the two eggs, briskly stir for half a minute with the wooden spoon. Beat the white of the two eggs to a froth, add to the preparation, mixing gently.

Lightly butter a quart pudding mould, pour the preparation into the mould, cover with a lightly buttered paper, place it in a saucepan, pour hot water up to quarter the height of the mould. Set in the oven to steam for thirty-five minutes. Remove, take up the paper. Unmould the pudding on a hot dish. Decorate with six thin slices of pineapple around the dish and serve with the following sauce preparation:

Put two ounces sugar in a very small saucepan with two gills cold water, small piece of cinnamon, piece of a quarter of nutmeg and the rind of quarter of a lemon. Let gently boil for ten minutes. Remove from the fire, pour in a tablespoon rum, lightly mix, then strain through a cheesecloth into a saucebowl and serve.