To make a Ratafia Pudding


Take a Quart of Cream, boil it with four or five Laurel-leaves, then take them out, and break in half a Pound of Naples Biskets, half a Pound of Butter, some Sack, Nutmeg, and a little Salt. Take it off the Fire, cover it up, when it is almost cold, put in two Ounces of blanched Almonds beat fine, and the Yolks of five Eggs. Mix all well together, and bake it in a moderate Oven half an Hour; scrape Sugar on it as it goes into the Oven.