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Strawberry Cornflour Pudding

Take three ounces of cornflour, one ounce of butter, two ounces of sugar, and a pint and a half of milk; mix together, put in a saucepan, bring to the boil, and simmer for five minutes, then remove and cool a little. Beat in the yolks of two eggs and the white of one, and put the mixture in a layer at the bottom and sides of a deep buttered pie-dish. About a quarter of it should be reserved. Put in the centre of the pie-dish as many picked strawberries as may be necessary to fill it, and the rest of the mixture over them. Beat the remaining white of an egg with a tea-spoonful of sugar and spread it over the top. Then bake the pudding in a gentle oven for about fifteen minutes until it is nicely browned. Probable cost, 1s. 6d.