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Ginger and Bread Pudding

Pour half a pint of boiling milk over half a pint of finely-grated bread-crumbs, and let the latter soak for an hour. Then mix with them three table-spoonfuls of finely-sifted sugar, three well-beaten eggs, a dessert-spoonful of ginger syrup (see GINGER SYRUP) and four ounces of preserved ginger, cut into small pieces. Beat all thoroughly with a fork, pour into a well-oiled mould, steam, and, when done, turn out with care. Probable cost, 10d. Sufficient for four persons. Time, one hour and a half to steam.