Plain Sponge-Cake Pudding. Maltese Cross
1 stale sponge-cake.
2 table-spoonfuls sugar.
4 eggs—beaten light.
2 cups of milk.
1 table-spoonful rice-flour or corn-starch wet up with cold milk.
Juice of 1 lemon and half the grated rind.
Slice the cake and lay some in the bottom of a buttered dish. Make a custard of the milk boiled for a minute with the corn-starch in it. Flavor to taste when you have added the eggs and sugar; pour over the cake; put another layer of slices; more custard, and so on, until the mould is full. Let it stand a few minutes, to soak up the custard; put the dish in the oven—covered—and bake half an hour. Uncover a few minutes before you take from the oven and brown slightly.