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  8 sponge cakes, 1 pot of apricot jam, 1 pint of milk, 3 eggs, 1/2 oz.

of butter. Slice the sponge cakes lengthways, grease a mould with the

butter; line it neatly with some of the slices of the sponge cakes;

press them to the mould to keep them in position. Next spread a layer

of apricot jam, and fill the mould with alternate layers of sponge

cake and jam. Beat up the yolks of the eggs and mix them with the

milk; pour the mixture over the pudding, and bake it in a slow oven

until set