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Spongecake Pudding

Take three or four stale sponge biscuits, or an equal quantity of stale spongecake, cut into slices, put these into a thickly-buttered dish, and pour upon them a pint and a half of boiling milk which has been sweetened and flavoured with a table-spoonful of brandy and with lemon or almond flavouring. Cover the dish with a plate, and let the pudding soak for an hour. Beat it up with a fork, stir into it three or four well-beaten eggs, pour some clarified fresh butter upon the top, sift powdered sugar on the surface, and bake the pudding in a gentle oven. If liked, cream may be used instead of milk. Time to bake, about three-quarters of an hour. Probable cost, 1s. 4d. Sufficient for five or six persons.