Rub half a dozen sponge cakes through a sieve, or crush the same number of large sweet biscuits. Pound six macaroons, and mix the whole in a bowl with four yolks and two whites of eggs well whisked. Beat up the whole for some time, adding a gill of cream and a little essence of vanilla. Next whisk the two remaining whites of eggs to a froth and stir well into the mixture which is then placed in a buttered mold lined with buttered paper. This should be steamed for about an hour, or the mold may be placed in a vessel half full of boiling water, covered over with a sheet of buttered paper and then placed in a brisk oven for an hour.

This pudding is eaten with fruit syrup or any other sweet sauce.