Ingredients:
9 small sponge cakes
1/2 pound of macaroons
1 pint of malaga or sweet raisin wine
1 table-spoonfuls of sherry
2 ounces of sugar
some nutmeg
1 1/2 pints of thin custard

Preparation:

1. Break up 9 small sponge cakes and 1/2 pound of macaroons in a bowl. All must be stale.
2. Add 1 pint of malaga or sweet raisin wine, 1 table-spoonfuls of sherry, 2 ounces of sugar, and some nutmeg, also 1 1/2 pints of thin custard.
3. Stir well; serve cold with a wreath of holly around the edge.