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Pudding, Comtesse

Lightly butter a large pudding mould. Cut from a stale loaf of sandwich bread eight slices quarter-inch thick; round them to two and a half inches in diameter. Spread a teaspoon raspberry jelly over each slice. Finely chop up together one ounce candied lemon peel, one ounce well-picked currants and one peeled and cored apple. Place all these fruits in a bowl with a tablespoon rum; mix well together, spread the mixed fruits equally over the eight slices of bread and lay in the mould, one on top of another. Mix in a bowl three raw eggs, two ounces granulated sugar and three-quarters of a pint cold milk. Strain this preparation over the bread in the mould. Place the mould in a saucepan with hot water up to half the height of the mould. Set in the oven for forty-five minutes. Remove, unmould on a large dish. Pour a groseille-maraschino sauce over and serve.