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Raspberry and Currant Pudding

Place in a bowl two ounces bread crumbs, two ounces picked currants, four tablespoons raspberry jam, two ounces granulated sugar, one teaspoon Maraschino, half ounce flour, one gill milk and the yolks of three eggs. Briskly mix for five minutes with a wooden spoon, then beat up the three egg whites to a stiff froth and add to the preparation; gently mix for a minute. Fill up six small lightly buttered pudding moulds, place them in a pastry tin and pour boiling water up to half the height of the moulds. Set in the oven for twenty minutes. Remove, unmould on a dish, pour a raspberry sauce over them and serve.