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Victoria Pudding

(England.) Boil 1 pint of fresh milk, add a spoonful of vanilla extract, 6 ounces of fine bread-crumbs, 3 tablespoonfuls of sugar, 1 tablespoonful of brandy, 1 ounce of raisins, and 3 beaten eggs. Butter a mould and ornament it with cherries and citron cut like leaves to imitate a wreath, pour in the pudding, steam it, and when done, turn out, serve cold.