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Raspberry Pudding, Baked

Put a pint of fresh raspberries into a pie-dish, and sprinkle a little sugar over them. Beat the yolks of three eggs and the whites of two with a quarter of a pint of milk, add a little sugar, whisk the custard till it froths, and pour it over the fruit. Put it into the oven immediately, and bake till the custard is set. Let it get cold, sift powdered sugar over, and serve. This pudding should not be eaten hot. Time to bake, half an hour. Probable cost, 8d. to 1s. Sufficient for four or five persons.