Monday's Pudding

Ingredients

• The remains of cold plum-pudding
• brandy
• custard made with 5 eggs to every pint of milk

Instructions

1. Cut the remains of a _good_ cold plum-pudding into finger-pieces, soak them in a little brandy, and lay them cross-barred in a mould until full.
2. Make a custard with the above proportion of milk and eggs, flavouring it with nutmeg or lemon-rind;
3. fill up the mould with it;
4. tie it down with a cloth, and boil or steam it for an hour.
5. Serve with a little of the custard poured over, to which has been added a tablespoonful of brandy.