Here’s one of the best ways I know of for using leftover pound cake, or extra plum or figgy pudding, or both. I’ve adapted this from Mary Jewry’s “Warne’s Model Cookery and House-keeping Book,” published in 1879 (available to everyone via Google Books), with help of Ross Rowlett’s “Dictionary of Units of Measurements” -- for figuring out what a “wineglassful” means today. Like so many desserts, this makes a great breakfast, too. Enjoy! ;o)

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