Exeter Pudding

Ingredients

• 10 oz bread crumbs
• 4 oz sago
• 7 oz finely-chopped suet
• 6 oz moist sugar
• the rind of 1/2 lemon
• 1/4 pint rum
• 7 eggs
• 4 tablespoonful cream
• 4 small sponge cakes
• 2 oz ratafias
• 1/2 lb jam

Instructions

1. Put the bread crumbs into a basin with the sago, suet, sugar, minced lemon-peel, rum, and 4 eggs;
2. stir these ingredients well together, then add 3 more eggs and the cream, and let the mixture be well beaten.
3. Then butter a mould, strew in a few bread crumbs, and cover the bottom with a layer of ratafias;
4. then put in a layer of the mixture, then a layer of sliced sponge cake spread thickly with any kind of jam;
5. then add some ratafias, then some of the mixture and sponge cake, and so on until the mould is full, taking care that a layer of the mixture is on the top of the pudding.
6. Bake in a good oven from 3/4 to 1 hour, and serve with the following sauce:--Put 3 tablespoonfuls of black-currant jelly into a stewpan, add 2 glasses of sherry, and, when warm, turn the pudding out of the mould, pour the sauce over it, and serve hot.