Two ounces of butter.
Two tablespoonfuls of marmalade.
One tablespoonful of castor sugar.
One tablespoonful of glace cherries.
Three-quarters of a pint of milk. (Sufficient for five.)
This pudding is an excellent way of using up marmalade that has become " sugary," and stale bread. Break the bread into small pieces, put the milk in a pan on the fire, bring it to the boil, add the bread, and let it simmer gently until it is soft; next beat out all lumps with a fork, add the sugar, and the cherries, chopped coarsely. Warm the butter gently, add to it the marmalade, beat up the eggs, add them, and beat the mixture into the bread, etc. Mix all well together, put it in a well-greased mould or basin, and steam it for one and a half hours. Turn it carefully on to a hot dish, and serve with it any kind of sweet sauce.