Spread the inside of a mould with butter, and ornament the bottom and the sides with dried cherries, or raisins and candied-peel; fill the mould with alternate slices of sponge-cakes, and ratifias, or macaroons; then fill up the mould with a cold custard made with seven eggs and a pint of milk boiled with six ounces of sugar, a glass of brandy, and the grated rind of a lemon; all well mixed together; steam the pudding for an hour and a quarter, and when done, serve with arrowroot or whip sauce.