6 oz. of rusks, raspberry jam, 1 pint of milk, 4 eggs, a few drops of almond flavouring. Spread a little jam between every two rusks, and press them together. Arrange them neatly in a buttered mould; beat up the eggs, mix them with the milk, which has been flavoured with almond essence, and pour the custard over the rusks; let them soak for 1 hour, then steam the pudding for 1/2 an hour, turn out, and serve with white sauce.

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