1394. CABINET PUDDING.
SPREAD the inside of a plain mould with butter, and ornament the
sides with dried cherries and candied citron; fill the mould with
alternate layers of slices of sponge-cake and ratafias or macaroons;
then fill up the mould with a lemon custard made with eight yolks of
eggs, a pint of milk or cream, six ounces of sugar, a glass of brandy,
and the grated rind of a lemon. This custard must not be set, but
merely mixed up. Steam the pudding in the usual way, for about an
hour and a half, and when done, dish it up either with arrow-root
sauce or a custard.