Scots Marmalade Pudding

• bread
• raw sugar
• raisins
• marmalade
• eggs
• milk

Grate six ounces of stale bread, pour over it three teacupfuls of boiling milk, and set it aside till nearly cold. While it is cooling, separate the yolks and whites of three eggs. Beat up the yolks with three ounces of sugar, add a good tablespoonful of marmalade, and stir into the bread and milk. Switch the whites to a stiff froth and stir lightly into the pudding. Butter a mould and ornament