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Sherry Sponge Pudding

Butter a pie-dish and put into it two sponge-cakes and one wineglassful of sherry. Boil one-half pint of milk with three or four lumps of sugar, then beat two eggs up with it; when the wine is absorbed, pour the custard over the cakes and bake it in a slow oven. When set, turn the pudding out onto a dish, and serve.