This pudding was supposed to have been traditional at Westminster. It requires no added sugar as it is sweetened by the cake and the dried fruit.
Crumble the cake into a bowl. Whisk the eggs. Heat the milk slowly. Add the hot milk, with the vanilla, to the eggs and pour gently over the cake. Stir in the currants and sultanas. Cover the bowl and leave the cake crumbs to soak until quite cold.
Grease a small pudding bowl and put a round of greased paper or foil in the bottom. Arrange pieces of glacé cherries and angelica on the paper or foil. Pour the pudding mixture over the top. Cover the bowl tightly with foil and place a saucer on top of it.
Steam the pudding gently for 45 minutes to 1 hour or until firm. Turn the pudding out of the bowl and remove the paper or foil from what is now the top. Serve with jam sauce or hard sauce.
©1980 The Estate of Elizabeth Ayrton