12 square sponge-cakes - stale.

1 pint milk,

3 eggs - beaten light, - for the custard.

1/2 cup sugar,

1/2 pound currants well washed and dried.

1/2 pound sweet almonds blanched and cut small.

1/4 pound citron chopped.

Nearly a cup of sherry wine.

Soak the cakes in the wine. Butter a mould very thickly and strew it with currants, covering the inside entirely. Put a layer of cakes at the bottom ; spread with the chopped citron and almonds ; put on three or four spoonfuls of the raw custard, more cakes, fruit, custard, until the mould is full, or nearly. The pudding will swell a little. Fit on the cover, and boil one hour.

Eat cold or hot. If the latter, serve jelly-sauce with it. If cold, turn out of the mould the day after it is boiled, and sift powdered sugar over it. Pile a nice "whip " about the base.