Take half a pint of milk, make it warm, add four ounces sugar, and one-half ounce German yeast, and two ounces flour; well mix together, and stand in a warm place to rise; then put one pound flour on the paste-board, rub in one-half pound butter, bring into a heap in the centre of the board, and with the hand scoop a hole in the centre; then place in the hollow the yolks of five eggs, and a glass of noyeau and the ferment; mix into a smooth compact dough, add four ounces picked sultanas, a few dried cherries, and a little chopped mixed peel; well butter a large mould having a hollow in the centre, three parts fill the mould with the dough, and then stand it in a warm place to prove; when it has risen near the top of the mould, place a band of buttered paper round it, and bake in a moderate oven for about forty minutes, more or less, according to the heat of the oven; when cooked, turn out of the mould, and let get partly cold; fill the hollow with a tin of greengages preserved in syrup, and on the top put a little whipt cream, and just before sending to table, throw a few nonpareils on the top of the cream.