German Pudding

Prepare twelve ounces of brioche cut up in small dice, or the equivalent of crumb of bread or any other cake cut in the same way; add the grated rind of a lemon, two ounces of sweet-almonds, and eight bitter-almonds pounded, six ounces of sultana raisins, a burnt-sugar custard in which there have afterwards been mixed six eggs, whipped raw, six ounces of sugar, and a glass of madeira. Mix altogether, and with this preparation fill a buttered mould; steam the pudding in the usual way, and when turned out on its dish, serve with whip No. 93.