A Good Sponge Cake Pudding

Instructions

1. Slice into a well-buttered tart-dish three penny sponge biscuits, and place on them a couple of ounces of candied orange or lemon rind cut in strips.
2. Whisk thoroughly six eggs, and stir to them boiling a pint and a quarter of new milk, in which three ounces of sugar have been dissolved.
3. Grate in the rind of a small lemon, and when they are somewhat cooled, add half a wineglassful of brandy.
4. While still just warm, pour the mixture to the cakes, and let it remain an hour.
5. Then strain an ounce and a half of clarified butter over the top, or strew pounded sugar rather thickly on it.
6. Bake the pudding three quarters of an hour or longer in a gentle oven.
7. Proportions: Sponge cakes, 3; candied peel, 2 oz.; eggs, 6; new milk, 1-1/4 pint; sugar, 3 oz.; lemon-rind, 1; brandy, 1/2 glass; butter, 1 oz.; sifted sugar, 1-1/2 oz.: 3/4 hour.