Fast-Day Cookery; or, Meals without Meat

by Grace Johnson

23. Sponge Cake and Banana Pudding.

Crumble up half a dozen sponge cakes, cover them with a custard made thus—two bananas mashed to a pulp, two eggs well beaten, one pint of milk, sugar to taste, and vanilla flavouring. Pour over the sponge cakes, stir well together, put over the top little dabs of butter here and there; bake a nice brown. Decorate with pink castor sugar sprinkled over the top.