Butter a pie-dish, lay the slices of bread-and-butter in it, sprinkle the currants, sultanas and candied peel between each slice. Beat the egg, add to it the sugar and milk, stir well together, and pour over the bread-and-butter. Put little bits of butter over the top, and grate some nutmeg over. Bake in a moderate oven about ½ hour. A good pudding can be made with bread-and-jam instead of bread-and-butter, leaving out the currants, sultanas and candied peel. Apples in Custard See page 44, but use milk instead of water. Cocoa Mould. Time—20 minutes. 1½ tablespoonful cornflour, 1 tablespoonful sugar, 1 dessertspoonful cocoa, 1 pint milk. Mix the dry ingredients well together with a little cold milk, then boil the rest of the milk, and add gradually, stirring all the time to prevent lumps. Boil all for 10 minutes, stirring well all the time. Dip a basin or mould in cold water, pour the mixture into it, and let it stand till cold. Turn out carefully. Cocoanut Custard. Time—½ hour. 2 sponge cakes, 1 egg, 1 gill milk, 2 oz. grated or desiccated cocoanut, 1 teaspoonful castor sugar. Butter a small pie-dish, cut the sponge cakes in slices, make two layers of them, strewing cocoanut between. Beat up the yolk of the egg with the milk, pour it over the sponge cakes, and strew the rest of the cocoanut over. Beat the white of the egg to a stiff froth, add the castor sugar, and spread over the pudding. Bake in a moderate oven till the white of egg has become a pale brown. Boiled Custards. Time—½ hour. 1 pint milk, 3 eggs, 1 bay leaf or ½ vanilla bean, 6 lumps sugar. Put the milk on to boil with the vanilla bean and sugar in it; meanwhile beat up the eggs, taking out the treads (little white lumps). Pour the boiling milk on to the eggs. Pour the mixture into a jug, stand this in a saucepan of boiling water over the fire, and stir the custard till it has thickened. Custard Pudding. Time—1¼ hour. 3 eggs, 1 pint milk, bay leaf or vanilla. Beat up the eggs, taking out the treads (little white lumps). Pour the milk over the eggs, sweeten and flavour to taste, place in a greased pie-dish, and bake about 1 hour. If liked, a penny sponge cake cut in halves may be placed in the bottom of the pie-dish. Derby Pudding. Time—2½ hours. 2 eggs, their weight in flour, weight of one egg in castor sugar, 3 oz. butter, 1 tablespoonful jam, small ½-teaspoonful carbonate of soda, 1 oz. glacé cherries or candied peel. Butter a pudding-mould and ornament it with the cherries or candied peel. Cream the butter and sugar together, add the well-beaten eggs, mix the carbonate of soda and flour together and stir into the other ingredients; lastly add the jam and mix all together. Pour into the prepared mould and cover with a sheet of greased paper. Steam for 2 hours and serve hot with a sweet sauce over it.