Almost any kind of stale cake will do for this pudding. To three cups of
the cake crumbs allow a cup and a half of milk, three tablespoonfuls of
melted butter and two eggs beaten light. Pour the milk over the crumbs
and let them soak until soft, then stir in the melted butter and the
eggs, beat well and pour into a mould that has been well buttered and
sprinkled with fine bread crumbs. Set the mould in a pan of hot water in
the oven, cover to prevent browning and bake three-quarters of an hour.
Serve hot with fruit or wine sauce.