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Custard Pudding

Put into a thin pudding-mould one tablespoonful of caster-sugar, and move it about on the stove until it begins to brown. When the mould is completely lined with the sugar, pour in one pint of milk boiled with the peel of half a lemon, and four eggs beaten in with it, and sweeten to taste. Put the mould in a saucepan with hot water to half its height, let the water simmer gently for half an hour, turn the pudding into a mould, and serve hot.