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Lemon Pudding

(1) Butter a pint pudding-basin and line it with the crumb of a French roll cut in thin slices and thickly spread with lemon paste. Make a custard with one-half pint of new milk, two eggs, flavor with a little grated lemon peel and sweeten to taste. Fill the basin with this custard, put on this some slices of the French roll, also spread with the lemon paste, tie over the top of the basin a thick paper, stand it in a stewpan with boiling water to about one-half its height, place the lid on the stewpan and let it steam for one hour. Great care should be taken to keep the water just below the boiling point. When done, sprinkle with sugar, and serve with sweet sauce poured round it.