The pudding and pastry book

by Elizabeth Douglas

Albemarle Pudding

4 ozs. butter
4 ozs. powdered sugar
3 eggs
1 lemon
³⁄₄ lb. flour
Raisins

Beat the butter to a cream. Add the sugar and rind of a lemon. Beat well. Add the well-beaten yolks and flour alternately, beating continually. When quite smooth, add the juice of the lemon, and the whites beaten to a stiff froth. Butter a mould, and line the top of it with raisins. Pour in the mixture, and steam an hour and a half. Serve with a wine sauce.