A Course of Lectures on the Principles of Domestic Economy and Cookery

cake cut in small pieces, or broken, and put into the mould in layers with the rest of the fruit. You see, first you use some of the fruit to ornament the inside of the mould, then some of the cake to line the inside of the mould. That gives you what will be the outside of your pudding when it is done. Then when the mould is decorated with fruit and lined with cake, put the rest of the cake and fruit into the mould in layers. Make a custard of a pint of milk and six eggs, because for this pudding the custard must be firm enough to hold the pudding in shape so that it can be turned out of the mould; also a quarter of a pound of sugar; that is about four heaping tablespoonfuls of sugar. After the custard is made, pour it into the mould which you have filled with cake and fruit, and let it stand so that all the custard may be absorbed by the cake. When the custard has been entirely absorbed by the cake, set the mould in the steamer or in the sauce pan with water to reach two-thirds up the side of the mould. Put the cover on the steamer, or sauce pan, and steam it until the custard is firm. That will generally take about an hour and a half. It may take a little longer, but be quite sure that the custard is firm. Do not cook the custard first, just mix it up. In order to be sure that the custard is firm before you attempt to turn the pudding out, you want to run a fork or a small knife down through the thickest part in the middle of the pudding; move it backward and forward; look into the pudding to make sure that the custard is done. As long as the custard looks liquid at all, you must keep on cooking. When the pudding is done take the mould out of the steamer, using a towel, because the mould will be hot. Take