Billy reminded me that the native people with whom we had dwelt for a fortnight had given us a bread-fruit pudding, which was delicious. I asked him whether he had seen it made, and he said that he had not, but it looked uncommon like batter pudding when it was baked, and indeed I remembered it was just such a rich brown colour as well-cooked batter. I had many a time seen my aunt Susan make batter, and though we had neither milk nor flour, we had eggs, and it seemed to me at least worth the trial to attempt a batter of bread-fruit. Accordingly we took two large bread-fruits, very ripe, and having cut away the rind and rejected the core, we put the white pulpy part into one of my earthen vessels, and pounded and worked it with a thick stick until it looked very like a thick batter. Billy meanwhile had beat up an egg, and when we added this to the other, and mixed it, Billy cried out it reminded him of pancake day, when his stepmother always made two thick pancakes for herself and his father, and he had a thin one if there was any left over. Since all the earthen vessels I had made were round-bottomed, and we had nothing at all resembling a frying-pan, we were thinking of boiling the mixture, and hoped it would not burn, being so thick, when Billy asked why we shouldn't bake it. I pointed out that we had no baking tins, and without something to hold it the batter would indeed become as flat as a pancake; but Billy was equal to this difficulty. "I've seen my mother--she ain't my real mother, 'course--put a piece of greasy paper round a dough-cake before she popped it in the oven, and it came out all right, only a bit burnt sometimes, and then, my eye, didn't she make a row!" When I said that we had no paper, he at once replied, "But we've got leaves, and I don't see why a leaf of a leaf, as you may call it, shouldn't be as good as a leaf of paper, or better, the name being such." This appeared to me to be quite a good notion, so we got some leaves and wrapped some of our batter in them, making little oblong parcels about four inches long and two broad, and these we put into our oven, which I have before mentioned, and when we took them out and removed the leaves, we found our cakes to be of a fine brown colour, and they smelled exceeding good and tasted better: in fact, we had made the bread-fruit pudding we had so much liked before, only ours was richer by the addition of the egg.