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Prune Pudding

I tablespoonful cornstarch 1/2 pint (I cup) milk 2 eggs 2 heaping tablespoonfuls (2 ozs.) sugar 2 heaping tablespoonfuls (2 ozs.) currants I inch cinnamon stick I wineglassful port wine Wash the prunes and stew them gently with sufficient water to cover, adding also the sugar, cinnamon, lemon rind, and strained juice. When tender, remove the cinnamon and lemon rind; stone the prunes and rub them through a sieve. Crack half of the moving the stones. Put them into a casserole with two tablespoonfuls of the sugar and the water.

Simmer till tender.

Put the sponge cake into an earthenware dish, lay the apricots on them. Beat up the eggs with the rest of the sugar, add the cream to them, then pour them into a double boiler. Stir over the fire till quite smooth, then add the rum.

Pour this over the apricots and serve hot.