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Pompadour Pudding

(A French recipe.) Add 2 ounces fine white bread-crumbs to 1/3 pint of boiling cream, when cool, beat with 5 ounces finely chopped suet, 1 ounce of flour, 2 ounces crushed macaroons, 2 ounces stoned raisins, 2 ounces candied peel or preserved cherries chopped, zest of a lemon, and a pinch of nutmeg. Beat well, add yolks 4 eggs, and a glass of brandy, pour into mould and steam it. Serve with a custard sauce, hot, flavored with oranges or sherry.