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Pudding Italienne

Place in a bowl six chopped candied marrons, four crushed macaroons, two ounces stale cake or bread crumbs, three tablespoons lemon sugar, two eggs, yolks of two others, one and a half gills cream, two tablespoons rum, two ounces each chopped candied orange and Smyrna raisins, and sharply stir with a wooden spoon for five minutes. Lightly butter and flour a plain pudding mould, drop in preparation and cover it with a buttered paper, place mould in saucepan, pour hot water in pan up to half the height of mould and set in oven for forty-five minutes. Remove, take up mould from pan, let rest for five minutes, unmould on a dish, pour rum sauce over and serve.