Two cupfuls of stale cake; two eggs; two cupfuls of milk; two tablespoonfuls of white sugar; saitspoonful of salt; one teaspoonful of vanilla; two tablespoonfuls each of cleansed currants, sultana raisins, washed and stemmed, and citron cut in shreds.

Stir the milk into the beaten eggs; add the sugar, vanilla, and salt. Grease your pudding-mould, and fill it with alternate layers of the fruit and the crumbed cake, beginning with the fruit, and moistening each layer of the cake with a little of the mixed milk and egg. Should the cake still seem dry when the mould is filled, add a trifle more milk. Cover the mould and steam the pudding for two hours.

If a steamed pudding does not turn out readily, dip the mould for an instant into cold water. This will loosen the pudding from the sides.