Take ½ lb. of prunes and stew until tender, cut in half and remove the stone. Line a well-greased basin with the prunes, put in two slices of stale bread cut into squares, dissolve 1 ½ tablespoonfuls of sugar in half a pint of milk, 1 egg well beaten, and some grated nutmeg. Put the bread into the basin without disturbing the prunes, and pour the milk over carefully. Cover with greased paper and steam for one hour. Serve with sauce made from the liquid of the prunes by adding sufficient cornflour to slightly thicken and sugar to taste.