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Bread Custard Pudding

Make a custard according to the size of pudding required. A pint of custard will fill a medium-sized dish. Cut thin slices of bread and butter, to suit the dish, and over each layer throw currants, sugar, and finely-cut candied lemon, and a little nutmeg. Pour the custard over by degrees so that the bread may be well saturated, and let it stand an hour before putting it into the oven. Just before it is put in, throw over the last of the custard, and bake in a moderate oven for half an hour. Probable cost, about 1s. Sufficient for five or six people.