• 5 oz. breadcrumbs
• 1 oz. ratafias
• 3½ oz.

Coat a well-buttered mould or pie-dish with some of the breadcrumbs. Cover the bottom with some of the ratafias.

Mix together the rest of the breadcrumbs, suet, sago, sugar and grated lemon rind. Stir in the well-beaten eggs, milk and rum (if used). Put some of the mixture into the lined dish. Cover with slices of sponge cake. Spread thickly with jam and place a few ratafias on t