Butter a pint-and-a-half tart-dish, lay in it a layer of light bread,
cut thin, on this sprinkle a portion of two ounces of shred suet, and of
one ounce of lemon candied-peel, chopped very fine. Fill the dish
lightly with layers of bread, sprinkling over each a little of the suet
and peel.
Boil a pint of milk with two ounces of sugar, pour it on two eggs,
beaten for a minute, and add it to the pudding just before putting it
into the oven; a little of Nelson's Essence of Lemon or Almonds may be
added to the custard. Bake the pudding in a very slow oven for an hour.