Steamed Bread Pudding. Maltese Cross
1 pint milk.
2 cups fine bread-crumbs.
½ pound suet powdered.
½ pound sultana raisins, picked, washed and dried.
3 eggs.
1 dessert-spoonful corn-starch.
1 tablespoonful sugar.
A little salt.
½ pound macaroons or ratifias.
Make a custard of milk, eggs and sugar; heat almost to a boil and stir in the corn-starch wet with milk. Cook one minute; take from the fire and pour, a little at a time, over the bread-crumbs; beating into a rather thick batter. Butter a mould thickly; line it with the macaroons, and put, spoonful by spoonful, a layer of batter in the bottom. Cover this with suet, then raisins; sprinkle with sugar—put in more batter, and so on until the mould is nearly full. Fit on the top; put into the steamer over a pot of boiling water and steam, with the water at a hard boil, at least two hours. Dip the mould into cold water to make the pudding leave the sides; let it stand a moment, and turn out, with care, upon a hot dish.
Eat hot with wine sauce.