1 large cup fine bread-crumbs soaked in milk.
¾ cup sugar.
1 lemon—juice and grated rind.
6 eggs.
½ lb. stale sponge-cake.
½ lb. macaroons—almond.
½ cup jelly or jam, and one small tumbler of Sherry wine.
½ cup milk poured upon the bread-crumbs.
1 tablespoonful melted butter.
Rub the butter and sugar together; put the beaten yolks in next;
then the soaked bread-crumbs, the lemon, juice, and rind, and beat
to a smooth, light paste before adding the whites. Butter your mould
_very_ well, and put in the bottom a light layer of dry bread-crumbs;
upon this one of macaroons, laid evenly and closely together. Wet this
with wine, and cover with a layer of the mixture; then with slices of
sponge-cake, spread thickly with jelly or jam; next macaroons, wet with
wine, more custard, sponge-cake, and jam, and so on until the mould is
full, putting a layer of the mixture at the top. Cover closely, and
steam in the oven three-quarters of an hour; then remove the cover to
brown the top. Turn out carefully into a dish, and pour over it a sauce
made of currant jelly warmed, and beaten up with two tablespoonfuls
melted butter and a glass of pale Sherry.
A plain round mould is best for the pudding, as much of its comeliness
depends upon the manner in which the cake and macaroons are fitted in.
It is a pretty and good pudding, and will well repay the trifling
trouble and care required to manage it properly.
It is also nice boiled in a buttered mould.