"Chippolata" (A Delicious Pudding. Mrs. Hiddingh's Recipe)

Instructions

1. Soak a quarter of an ounce of gelatine in a little water for a quarter of an hour.
2. Make a custard of a pint of milk, two eggs, and two tablespoonfuls of sugar, adding the gelatine before the eggs and sugar.
3. Take nine sponge biscuits, slice them thinly, and soak them in half a wineglass of Vanderhum, or in the syrup in which peaches have been preserved.
4. Garnish a buttered porcelain mould with little bits of citron preserve, tomato preserve, or Cape gooseberry; then put in a layer of the soaked biscuits.
5. Have ready any kind of preserve, such as yellow peaches preserved in brandy, water-melon, or ginger cut small; put in a layer of preserve, then some more soaked sponge biscuits.
6. Pour over the whole the custard, which must be warm, to fill the mould, and let it stand over-night.
7. If ice is handy, this pudding is greatly improved by being iced.