*Queen of Puddings
1 pint of sponge cake
10 ratafias
2 ozs. sugar
2 ozs. butter
¹⁄₂ rind of a lemon grated
1 pint of milk
4 eggs
Crumble the sponge cakes and ratafias finely. Pour the milk over them. Beat the butter and sugar to a cream. Add the yolks and beat again. Mix well with the sponge cake. Beat the whites till frothy and stir them in. When thoroughly mixed, turn into a buttered pudding-dish. Bake half an hour. When cold turn out. Spread with a layer of jam and cover with whipped cream.