Ingredients. - Ten ounces of white bread cut into small dice, six ounces of castor sugar, six ounces of sultanas picked and cleaned, four ounces of finely-shredded candied peel, two ounces of almonds, the grated rind of two lemons, eight yolks of eggs, one pint of milk, six tablespoonfuls of sherry, caramel.

Method. - Blanch, shred, and bake the almonds until well browned. Heat the milk, add sufficient caramel or burnt sugar to make it a deep nut-brown color, then pour it on the well-beaten yolks of eggs, stirring meanwhile. Mix the bread dice, sugar, sultanas, peel, almonds, and lemon rind well together, add the sherry and prepared milk, etc., cover, and let it stand for one hour. When ready, turn the mixture into a well-buttered mold, steam for about two hours, and serve with German custard, arrowroot, or other suitable sauce.