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Vanilla Custard Pudding

Flavour a pint of milk by soaking a quarter of a pod of vanilla in it for some time. Boil the milk, and pour it whilst boiling on four eggs which have been lightly beaten in a basin. Strain the custard, let it cool, and add sugar to taste; three good-sized lumps will be enough. Pour the pudding into a buttered mould. Lay an oiled paper on the top, put it in a stewpan with water to reach half-way up the mould, and steam gently until done enough. Let it stand a few minutes after it is taken up before turning it out. Put it on a dish, garnish with preserved fruit, and pour dissolved fruit jelly round it. If liked, the pudding may be baked instead of being steamed, and essence of vanilla may be used instead of the pod. Time to set the pudding, half an hour. Probable cost, 1s., without the sauce. Sufficient for five or six persons.