Swiss pudding

Ingredients

• 1/2 pt Milk
• 2 ozs Butter
• 2 Beaten eggs
• 1 oz Castor sugar
• Apricot jam
• 3 ozs Breadcrumbs
• some pastry

Method

First line the sides of the dish and the edges with thin pastry and grease the bottom of the dish with butter. Add a layer of stale breadcrumbs and inch thick. Cover with apricot jam then with some more breadcrumbs and pour gently over a custard which is made as follows:

Boil 1/2 pt of milk with 2 ozs of butter and let it cool then add 2 beaten eggs, castor sugar to taste as required.  Make the pudding gently till the custard is set but do not allow it to boil.  If the milk is poured carelessly over it it will disarrange the jam and breadcrumbs and the appearance of the pudding will be spoilt. Serve hot or cold with castor sugar sifted over.