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Cabinet Pudding
1 pint of milk.
Yolks of three eggs.
3 tablespoonfuls of sugar.
1 saltspoonful of salt.
Beat the eggs, add the sugar, and stir them into the milk, which must be
very hot but not boiling; stir till it thickens, and then take it from the
fire.
Put a layer of washed raisins in the bottom of a mould, then a layer of
slices of stale cake or lady-fingers, then more raisins around the edge of
the mould, and more cake, till the mould is full.
Pour the custard over very slowly, so the cake will soak well, and bake in a
pan of water in the oven for an hour.
This pudding is to be eaten hot, with any sauce you like, such as Foamy
Sauce.
Cut-up figs are nice to use with the raisins, and chopped nuts are a
delicious addition, dropped between the layers of the cake.
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