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Somerset Pudding

Take a stale sponge cake and stand on a serving dish. Prepare I cupful or more of fresh fruit juice or the syrup from canned fruit. Baste this, a little at a time, over the cake until it is thoroughly soaked but unbroken. Make a soft custard with I pint of milk, 3 eggs, a pinch of salt, 3 tablespoonfuls of sugar and a suitable flavoring. When cold pour it round, not over the cake. Decorate the top with candied cherries or fresh fruit.