The Elegant Economist’s Pudding

Instructions

1. We have already given a receipt for an exceedingly good boiled pudding bearing this title, but the baked one answers even better, and it is made with rather more facility.
2. Butter a deep tart-dish well, cut the slices of plum-pudding to join exactly in lining it, and press them against it lightly to make them adhere, as without this precaution they are apt to float off.
3. Pour in as much custard (previously thickened and left to become cold), or any other sweet pudding mixture, as will fill the dish almost to the brim.
4. Cover the top with thin slices of the plum pudding, and bake it in a slow oven from thirty minutes to a full hour, according to the quantity and quality of the contents.
5. One pint of new milk poured boiling on an ounce and a half of tous-les-mois, smoothly mixed with a quarter of a pint of cold milk, makes with the addition of four ounces of sugar, four small eggs, a little lemon-grate, and two or three bitter almonds, or a few drops of ratifia, an excellent pudding of this kind; it should be baked nearly three-quarters of an hour in a quite slow oven.
6. Two ounces and a half of arrow-root may be used in lieu of the tous-les-mois.