A Sweetmeat Pudding

Make a quart of flour into puff paste; when done, divide it into three parts of unequal size; roll the largest out square and moderately thin, spread over it a thin layer of marmalade, leaving a margin all round about an inch broad; roll the next largest in the same manner, lay it on, cover that with marmalade, leaving a margin; then roll the smallest, and put it on the other two, spreading marmalade; fold it up, one fold over the other, the width of your hand--press the ends together, tie it in a cloth securely, and place it in a kettle of boiling water, where it can lie at length without doubling; boil it quickly, and when done, pour melted butter with sugar and wine in the dish.