Fruit Custard Pudding From Edwardian 1909.
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.
French Apple Tart.
Stew a pound of apples with sugar and a little lemon peel. When cold, place it in a pretty fancy dish, and pour custard over. Cover with thin slices of sponge cake, pour a little liquid butter over, and bake till lightly browned. Serve hot or cold. To make the custard, stir two teaspoonfuls of flour into a paste with cold milk; add a well beaten egg. Stir till thick, but do not let it boil or it may burn.
Fruit Custard Tart.
Line some small tart tins with pastry that has been rolled out very thin. Spread with jam, and three-parts fill the tins with a nicely flavoured custard. Bake in a gentle oven for about a quarter of an hour.