Cabinet pudding

 Cabinet Pudding

Cut three or four muffins in two, pour over them boiling milk sufficient to cover them, cover them up until they are tender. Make a rich custard with the yolks of eight eggs and the whites of four, a pint of cream, a quarter of a pound of loaf sugar, an ounce of almonds, blanched and cut, lemon peel and nutmeg grated, and a glass of ratafia or brandy, and add to the soaked muffins. Butter a tin mould for boiling—for baking, a dish. Put a layer of dried cherries, greengages, apricots, or French plums; cover with the mixture, adding fruit and mixture alternately, until the mould or dish is quite full. Boil an hour, and serve with wine sauce. In boiling this pudding it should be placed in a stewpan with only water enough, to reach half way up the mould. If for baking, it will not take so long. Lay a puff paste round the edges of the dish.