Sponge-cake Pudding.
- 1 stale sponge-cake.
- 2 tablespoonfuls of sugar.
- 4 eggs, beaten light.
- 2 cups of milk.
- 1 tablespoonful of corn-starch, wet up with cold milk.
- Juice of one lemon and half the grated peel.
Slice the cake and lay some of it in the bottom of a buttered pudding-dish. Make a custard by scalding the milk, stirring into it the corn-starch, then pouring it, by degrees, upon the beaten eggs and sugar. Add the lemon; pour over the cake, put another layer of slices; more custard, and so on, until the mould is full. Put a small, heavy plate on top, and let all stand until the custard is soaked up. Cover and bake, half an hour, or until done throughout. Turn out upon a flat dish, sprinkle thickly with white sugar, and eat warm or cold.