Pineapple Custard Pudding

• 4 stale sponge cakes
• 1 pint milk
• 3 eggs

Crush stale cakes to fine crumbs, beat eggs and sugar until creamy and well blended, gradually stir in the milk, then the crumbs, pineapple and flavouring. Stand the pie-dish in a tin containing about 1 in. of water and bake at 275°F. (Gas Mark 2) for approximately 2 hours</