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Strawberry Pudding Souffle

Pick off the hulls and thoroughly wash and drain a pint fresh strawberries; place in a basin with half a gill cream and three ounces granulated sugar, then mash them up with a wooden spoon to a puree; add two ounces cake or bread crumbs, the yolks of three eggs, two ounces rice flour, half an ounce butter and a tablespoon good rum. Mix well until thoroughly amalgamated. Beat up the whites of three eggs to a stiff froth and gradually add to the mixture, gently stirring meanwhile. Lightly butter and sugar a quart pudding mould, drop the preparation into it, place on a tin, and set in the oven to bake for twenty minutes. Remove, unmould on a hot dish, pour over a fresh strawberry sauce and serve.