Pudding au Fruit à Pain

• ½ tin (26 oz.) breadfruit
• 4 oz. sugar

Drain the breadfruit, divide in 2 equal parts. Store the second half with the tinned liquid in a covered container in the refrigerator. It will keep for a week or two. Mash the breadfruit until smooth. Add the sugar, butter, lime rind, and flour, mixing well. Stir in the rum, vanilla, milk and eggs, beating until the mixture is smooth. Pour into a buttered mould or baking dish and