Fruit Bread Pudding. (Very Fine.) Maltese Cross
1 quart of milk.
1 cup of sugar.
3 large cups very fine bread-crumbs.
½ cup suet—powdered.
½ pound raisins seeded and cut in two.
1 table-spoonful finely shred citron.
½ pound sultana raisins, washed well and dried.
1 teaspoonful soda, dissolved in hot water.
2 teaspoonfuls cream of tartar, stirred into the dry crumbs.
A little salt, nutmeg and cinnamon.
3 eggs beaten light.
Soak the bread-crumbs in the milk; next, beat in the whipped eggs and sugar; the suet and spice. Whip the batter very light before the fruit—strictly dredged with flour and well mixed—goes in. Put the soda in last. Beat three minutes steadily, before putting it into buttered mould. Boil two hours. Keep the water boiling hard all the time. Eat with brandy-sauce.