Ornament the bottom of a well-buttered mold with citron and raisins. Cover them with slices of cake; then fill the mold nearly full with alternate layers of fruit and cake, arranging the fruit on the edges of the fruit layers so it will be even and symmetrical. Make a custard mixture of the milk, yolks, and sugar. Pour it slowly into the mold, so the cake will be thoroughly soaked, and set it in a pan of water. Bake it in a slow oven for an hour, or until the custard is set. Unmold the pudding, and serve with it a wine sauce.