This was a favourite pudding of mine at school. A friends mother (who was a school cook) kindly gave me her schools recipe. Best eaten warm as cold it can be a bit too hard, and hot, far too soft. Smothered in custard it is superb, especially chocolate peppermint custard. It can be made in a round tin and cut into slices or in a square tin and cut into squares (this is the traditional style) Keeps well for a couple of days in an air tight container in the top of the fridge.
Recipe posted by Crafty Cookie