Duck Puddings

• 3 oz bread without crust
• ⅜ pint milk
• 1 egg

Pour the milk over the bread and leave for ten minutes, then beat well with a spoon. Stir in the egg, suet, flour, finely-chopped onion, sage and seasoning. Grease and warm some small patty tins, and put in the mixture. Bake for fifteen minutes at 425°F, 220°C, gas mark 7. Take out of the tins and put round a roasting duck or pork for the last fifteen minutes’ cooking time. Cut into slices to s