Canary Pudding

Ingredients

• The weight of 3 eggs in sugar and butter
• the weight of 2 eggs in flour
• the rind of 1 small lemon
• 3 eggs

Instructions

1. Melt the butter to a liquid state, but do not allow it to oil;
2. stir to this the sugar and finely-minced lemon-peel, and gradually dredge in the flour, keeping the mixture well stirred;
3. whisk the eggs;
4. add these to the pudding;
5. beat all the ingredients until thoroughly blended, and put them into a buttered mould or basin;
6. boil for 2 hours, and serve with sweet sauce.