Stale Cakes and Biscuits

Many puddings and sweets can be made with the remains of stale cakes and broken biscuits. Small pieces of white cake such as sponge and Madeira cake, if too small for other purposes, can be made into crumbs by rubbing them through a wire sieve, and these can be used instead of breadcrumbs for many sweets. The crumbs will keep for some time if they are dried in a slow oven and then stored in a jar with a tight-fitting lid.

Use larger pieces of cake to make trifles and other puddings after soaking them with a little liqueur, wine or fruit juice.