Victoria Pudding

Put the following ingredients into a basin:—eight ounces of roughly-chopped marrow, six ounces of flour, four ounces of apricot jam, four ounces of chopped apples, four ounces of bread-crumbs, and of dried cherries and shred candied-peel,—weighing altogether six ounces; four ounces of sugar, a teaspoonful of powdered cinnamon, cloves, and nutmeg, a pinch of salt, half a pint of cream, a glass of brandy, and five whole eggs: mix well together; fill a buttered mould with this, tio it up in a cloth in the usual way, and boil the pudding for an hour and a half; when done, turn it, dish, and serve with whip sauce, No. 98.