Recipe For Making Cabinet Pudding

1 cup of fruit, currants, chopped citron and raisins. 3 cups of milk. 4 eggs. Cinnamon and cloves (ground) at discretion. Salt. 2 tablespoonfuls of melted butter. Slices of sponge cake.

Butter a three-pint brick mould, sprinkle the bottom of the mould with fruit, and then add slices of stale sponge cake, and spices if desired. Alternate these layers until the mould is filled. Beat the eggs, add the salt, the milk, and the melted butter, and pour over the ingredients into the mould. Let stand one hour. Steam one hour and a half. Serve hot with wine or custard sauce, or with currant jelly.