Butter very thickly a pint pudding-basin, and cover it neatly with
stoned muscatel raisins, the outer side of them being kept to the basin.
Lightly fill up the basin with alternate layers of sponge-cake and
ratafias, and when ready to steam the pudding, pour by degrees over the
cake a custard made of half-a-pint of boiling milk, an egg, three lumps
of sugar, a tablespoonful of brandy, and a little lemon flavouring.
Cover the basin with a paper cap and steam or boil gently for
three-quarters of an hour. Great care should be taken not to boil
puddings of this class fast, as it renders them tough and flavourless.