The Elegant Economist’s Pudding

Instructions

1. Butter thickly a plain mould or basin, and line it entirely with slices of cold plum or raisin pudding, cut so as to join closely and neatly together.
2. Fill it quite with a good custard.
3. Lay first a buttered paper, and then a floured cloth over it, tie them securely, and boil the pudding gently for an hour.
4. Let it stand for ten minutes after it is taken up before it is turned out of the mould.
5. The German sauce, well milled or frothed, is generally much relished with sweet boiled puddings, and adds greatly to their good appearance; but common wine or punch sauce may be sent to table with the above quite as appropriately.
6. Proportions: Mould or basin holding 1-1/2 pint, lined with thin slices of plum-pudding; 3/4 pint new milk boiled gently 5 minutes with grain of salt, 5 bitter almonds, bruised; sugar in lumps, 2-1/2 oz.; thin rind of 1/2 lemon, strained and mixed directly with 4 large well-beaten eggs; poured into mould while just warm; boiled gently 1 hour.