West-Indian Pudding

Ingredients

• 1 pint cream
• 1/2 lb loaf-sugar
• 1/2 lb Savoy or sponge-cakes
• 8 eggs
• 3 oz preserved green ginger

Instructions

1. Crumble down the cakes, put them into a basin, and pour over them the cream, which should be previously sweetened and brought to the boiling-point;
2. cover the basin, well beat the eggs, and when the cream is soaked up, stir them in.
3. Butter a mould, arrange the ginger round it, pour in the pudding carefully, and tie it down with a cloth; steam or boil it slowly for 1-1/2 hour, and serve with the syrup from the ginger, which should be warmed, and poured over the pudding.