Required: One pint of milk. Three eggs.

Nutmeg or vanilla or other flavouring. One tablespoonful of castor sugar.

Butter a pie-dish. Heat the milk, but it must not be quite boiling. Beat up the eggs, but do not froth them too much, or the custard will probably be full of holes when baked. Next pour the hot milk on to the eggs, stirring all the time; add the sugar, and, if liked, some flavouring. Pour the custard into the dish, and if the flavour of nutmeg is liked, grate a little over the top.

Chocolate pudding A. Ullyett

Place the pie-dish in a deep baking-tin with hot water to come half-way up the dish. Bake the pudding very slowly until it is set; if it cooks too quickly it will be full of holes, and there will be a lot of watery liquid with the custard. If the oven is really slow, the pudding may take an hour to cook.

N.B. - If a cheaper pudding is desired, use only two eggs. If liked, a strip of lemon-rind can be cooked in the milk to flavour it. Nutmeg will then not be needed.