MARLBOROUGH PUDDING

1/2 lb. of Allinson fine wheatmeal
6 oz. of butter
4 oz. of sugar
1/2 lb. of sultanas
4 oz. of mixed peel
2 eggs, a little milk

Beat the butter and sugar to a cream, beat in the eggs one by one until well mixed, sift the flour and lightly stir it into the butter, add a little milk if necessary. Then put in the peel cut in very fine strips and the sultanas. Put into a well-buttered mould, which should be only three-parts full, and steam for 2 hours. Turn out and serve with melted butter sauce.