Canary Pudding

Weight of 3 eggs in sugar Weight of 2 eggs in Five Roses flour Weight of 1 egg in butter 1 small lemon.

Melt the butter, stir in the sugar and add the juice of lemon and grated rind (being careful not to grate any of the inner white rind). Gradually add the flour and lastly the eggs beaten lightly (whites and yolks) separate. Pour in well-greased mould. Cover with lid and plunge into a pot of boiling water. Boil for 2 hours.

Serve with lemon sauce or fruit sauce.