Put three and a half ounces of crushed loaf sugar into a basin, mix it up with twelve ounces of sifted breadcrumbs, and beat in one wineglassful of rum, the rind of a lemon very finely chopped, and finally four well-beaten eggs. Put six tablespoonfuls of cream into a basin, add three more well-beaten eggs, and continue to whisk until they are well incorporated. Put a layer of ratafias mixed with a few breadcrumbs at the bottom of a well-buttered plain mould, then a layer of the mixture, then the slices of sponge cake thickly spread with any kind of jam desired, and continue in this way until the mould is quite full, finishing up with the mixture. Place the mould in a moderate oven, and bake for an hour. Turn the pudding out onto a dish, pour over two tablespoonfuls of red currant jelly warmed and mixed with a small quantity of white wine, and serve.