Time: From 1 to 1-1/4 hour.

Sufficient for 7 or 8 persons.

Seasonable at any time.

  1. 10 oz. of bread crumbs
  2. 4 oz. of sago
  3. 7 oz. of finely-chopped suet
  4. 6 oz. of moist sugar
  5. the rind of 1/2 lemon
  6. 1/4 pint of rum
  7. 7 eggs
  8. 4 tablespoonfuls of cream
  9. 4 small sponge cakes
  10. 2 oz. of ratafias
  11. 1/2 lb. of jam
  • Put the bread crumbs into a basin
  • Add the sago, suet, sugar, minced lemon-peel, rum, and 4 eggs
  • Stir these ingredients well together,
  • Add 3 more eggs and the cream, and let the mixture be well beaten
  • Butter a mould, strew in a few bread crumbs, and cover the bottom with a layer of ratafias
  • Put in a layer of the mixture, then a layer of sliced sponge cake spread thickly with any kind of jam
  • Add some ratafias, then some of the mixture and sponge cake, and so on until the mould is full, taking care that a layer of the mixture is on the top of the pudding
  • Bake in a good oven from 3/4 to 1 hour, and serve with the following sauce:
    1. Put 3 tablespoonfuls of black-currant jelly into a stewpan
    2. Add 2 glasses of sherry
    3. Warm over a medium fire
  • Turn the pudding out of the mould, pour the sauce over it, and serve hot

  • Source: The Book of Household Management by Isabella Beeton (1859)

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