Forest Pudding

• 4 stale individual sponge cakes
• jam
• grated rind of ½ lemon
• 1

Slice the sponge cakes thinly, spread half of them with jam, cover with the remaining halves and put into a well-buttered pie-dish, which they should half-fill. Sprinkle with lemon rind. Beat together the sugar and eggs and pour on the milk. Pour the custard over the sponge cakes and leave to stand for 1 hr. Bake very slowly for 40–50 min. in a warm–moderate oven (335°–350° F., Gas