After baking a custard in a pie-dish, put it away till cold, then turn out into a glass dish and spread raspberry jam over it (be sure to use raspberry jam, as it adds to the quality of the pudding), then slice some nice bananas to cover, and repeat, alternately spreading jam and bananas till there is sufficient quantity. The pudding is completed by pouring cream that has been whipped till very thick. Pour the cream over all of the pudding.
Ingredients.—One fair sized banana, four tablespoonfuls of flour, one teaspoonful of paisley flour, one tablespoonful of sugar, two ounces of butter, and a few currants.
Method.–Mix flour, flour, sugar, and currants together, and then work in the butter. Now beat the banana to a paste and add to the other ingredients. The moisture in the banana will be quite sufficient to make the flour stiff. Mix the ingredients well, and then cut into convenient sizes for small cakes. Bake from fifteen to twenty minutes, they are naturally very nutritious.