Savoy Puddings

• 8 oz. stale savoy or sponge cake
• 2 oz. finely chopped mixed peel
• 1½

Pass the cake through a fine wire sieve. Add the peel, milk, warmed butter, wine and 1½ oz. of the sugar. Separate the eggs and add the yolks to the mixture. Beat well and pour the mixture into a buttered pie-dish. Bake in a moderate oven (350° F., Gas 4) until the pudding is set—ab