A recipe for making bread and jam pudding. –Fill a greased pudding basin with slices of bread,each slice spread thickly with raspberry jam;make a custard by dissolving 1 tablespoonful of cornflour in 1 pint of milk well beaten;boil up and pour this over the jam and bread;let it stand 1 hour;then boil for 1 hour covered with a pudding cloth. Serve either hot or cold,turned out of the basin.
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