No. 76 Cabinet Pudding, 2
Four English muffins or rolls, ½ pint milk, 1 pint cream, 4 eggs and 4 yolks, 1 cupful sugar; ½ cupful almonds blanched, by pouring boiling water on them until the skins slip off easily, and cut into shreds; 1 cupful each dried cherries, apricots, green gages, or any other preserved, whole, or panned fruits; 1 glass noyeau. Well butter a mould; make a layer of muffins cut very thin, then of fruit, the almonds, and so on, until all the ingredients are used; beat the milk, cream, sugar, eggs, and noyeau together; pour over the contents of mould, and let it stay, before baking, at least half an hour; then set it in a saucepan with boiling water to reach two-thirds up the mould; steam it thus one hour; turn it out on a dish carefully and serve with cream sauce.