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Cherry Pudding, Steamed

Line a round cake-tin with thickly greased paper, to come above the top. Cut some glace cherries and pineapple in slices, and place alternate rows of cherries and pineapple round the tin, pressing them firmly down. Fill up the inside with broken pieces of any plain cake, such as sponge. Do not pack too closely. Make a custard with three eggs, half a pint of milk, one ounce of castor sugar, and a few drops of vanilla. Strain the custard on to the cakes. Place the tin in a saucepan, with boiling water coming half way up. Cover with a piece of greased paper, and steam three-quarters of an hour. Probable cost, 1s. 6d. for six portions.