Cherry Sponge

Serve with sweet sauce.

Butter a pudding mould, halve a few glace cherries, and stick around the mould. Break up the sponge cakes into little pieces, put them into mould; beat up two eggs and add half a pint of milk, little vanilla essence, and strain over the pieces of cake. Cover with buttered paper and steam for an hour and a quarter. Serve with sweet sauce.