One quart of milk, four eggs, four tablespoonfuls of sugar, half a teaspoonful of salt, one tablespoonful of butter, three pints of stale sponge cake, one cupful of raisins, chopped citron and currants. Have a little more of the currants than of the two other fruits.
Beat the eggs, sugar, and salt together, and add the milk. Butter a three-pint pudding mold (the melon shape is nice), sprinkle the sides and bottom with the fruit, and put in a layer of cake. Again sprinkle in fruit, and put in more cake. Continue this until all the materials are used. Gradually pour on the custard. Let the pudding stand two hours, and steam an hour and a quarter. Serve with wine or creamy sauce.