Quarter of a pound of chopped peel. Two ounces of glace cherries. The rind of a lemon. About two tablespoonfuls of milk. (Sufficient for eight or ten persons.)
Rub enough stale bread through a sieve to make half a pound of crumbs. Cream together the butter and sugar, then add the eggs, beating each in separately. Next add the crumbs, the chopped peel, and the cherries cut in halves, the grated rind of the lemon, and the milk. Well butter some small cups or dariole moulds, fill them three-parts full of the mixture.
Place the moulds in a saucepan with boiling water to come half way up them. Lay a piece of buttered paper across the top, and steam them for one hour, taking care that the water does not boil away. Turn them carefully on to a hot dish, press half a cherry and two strips of angelica on to the top of each Pour round some German or wine sauce.
N.B.-If a cheaper pudding is preferred, omit the cherries.
The following: are good firms for supplying Foods, etc., mentioned in this Section: Messrs. Brown & Poison (Corn Flour); Samuel Hanson & Son (Red, White & Blue Coffee); George Mason & Co., Ltd. (O.K. Sauce); International Plasmon, Ltd. (Plasmon).