Dissolve, but do not oil, an ounce of butter, mix in a quarter of a
pound of sifted sugar, stir over the fire for a few minutes, add an egg
well beaten, and half a teaspoonful of Nelson's Vanilla Extract, or as
much as will give a good flavour to the paste, which continue stirring
until it gets thick.
Spread four slices of rusk with the vanilla paste, put them in a
buttered tart-dish. Boil half-a-pint of new milk, pour it on to an egg
well beaten, then add it to the rusk, and put the pudding to bake in a
slow oven for an hour. Turn out when done, and sift sugar over the
pudding. If a superior pudding is desired, boil a tablespoonful of
apricot jam in a teacupful of plain sugar syrup, add a little vanilla
flavouring, and pour over the pudding at the moment of serving.