Cabinet Pudding No. 2

Ingredients

• 1/2 pound Stale sponge cake
• 1/2 cupful Raisins
• 1/2 can Canned peaches
• 4 Eggs
• 1 1/2 pints Whole milk
• 2 tablespoons Sugar (Added for the custard.)
• 1/2 cup Peach juice (From the canned peaches.)
• 1/2 cup Water
• 8 Raisins (For the sauce.)
• 8 drops Royal Extract Bitter Almonds

Instructions

1. 1Butter a plain oval mold. Lay some stale cake in the bottom. Add a third of the raisins (stoned) and a third of the peaches. Make two layers with the remaining cake, raisins, and peaches. Cover with a very thin slice of bread.
2. 2In a bowl, beat the eggs with the milk and sugar. Pour this mixture over the cake in the mold. Set the mold in a saucepan with boiling water, ensuring the water reaches two-thirds up the sides of the mold. Steam for 45 minutes.
3. 3Place peach juice from the can in a small saucepan. Add an equal volume of water, a little more sugar (to taste), and 8 or 10 raisins. Boil for 10 minutes. Strain and, just before serving, add 8 drops of Royal Extract Bitter Almonds.
4. 4Carefully turn the pudding out onto a serving dish and serve with the Peach Sauce.