This is a delicious pudding, and to insure its success great care and exactness are required. In the first place, to avoid failure, it is necessary that the butter, flour, sugar, and milk should be stirred long enough over a moderate fire to make a stiff paste, because if this is thin the eggs will separate, and the pudding, when done, resemble a batter with froth on the top.

Before beginning to make the pudding prepare a pint tin by buttering it inside, and fastening round it with string on the outside a buttered band of writing-paper, which will stand two inches above the tin and prevent the pudding running over as it rises.

Melt an ounce of butter in a stew-pan, stir in one ounce-and-a-half of Vienna flour, mix well together, add a gill of milk, and stir over the fire with a wooden spoon until it boils and is thick. Take the stewpan off the fire, beat up the yolks of three eggs with half a teaspoonful of extract of vanilla, and stir a little at a time into the paste to insure both being thoroughly mixed together. Put a small pinch of salt to the whites of four eggs, whip them as stiff as possible, and stir lightly into the pudding, which pour immediately into the prepared mould. Have ready a saucepan with enough boiling water to reach a little way up the tin, which is best placed on a trivet, so that the water cannot touch the paper band. Let the pudding steam very gently for twenty minutes, or until it is firm in the middle and will turn out.

For sauce, boil two tablespoonfuls of apricot jam in a gill of water with two ounces of lump sugar, stir in a wineglassful of sherry, add a few drops of vanilla flavouring, pour over the pudding, and serve.