Required: One pint of milk.

One whole egg and two extra yolks.

Three tablespoon-fuls of castor sugar.

Vanilla or any other flavouring.

Glace cherries.

Stale sponge-cake or any variety without fruit.

Well butter a mould, decorate the botto m prettily with glace cherries. Break up the sponge-cakes and cut the cherries in quarters. Pack the cake and fruit loosely into the mould. Bring the milk nearly to boiling-point, beat up the egg and yolks. When the milk has slightly cooled pour it gradually on to the egg, stirring all the time. Then add the sugar and flavouring to taste.

Pour the custard over the cake in the mould and let it soak for half an hour. Cover the top of the mould with a piece of buttered paper, put it in a steamer, or into a saucepan, with boiling water to come half-way up the mould, put the lid on the pan, and steam gently for an hour. See that the water in the pan does not boil away; if more has to be added, be sure that it is boiling.

Turn the pudding carefully on to a hot dish, and hand with it a tureen of good sweet sauce.