Prince Albert’s Pudding

Instructions

1. Beat to a cream half a pound of fresh butter and mix with it by degrees an equal weight of pounded loaf-sugar, dried and sifted.
2. Add to these, after they have been well beaten together, first the yolks, and then the whites of five fresh eggs, which have been thoroughly whisked apart.
3. Now strew lightly in half a pound of the finest flour, dried and sifted.
4. Last of all, add half a pound of jar raisins, weighed after they are stoned. A little pounded mace, or the grated rind of a small lemon, may be used to vary the flavour.
5. Put these ingredients, perfectly mixed, into a well-buttered mould, or floured cloth, and boil the pudding for three hours. When a mould is used, slices of candied peel should be laid rather thickly over it after it is buttered.
6. Serve it with punch sauce.
7. Proportions: Fresh butter, pounded sugar, flour, stoned raisins, each 1/2 lb.; eggs, 5: 3 hours.