Required: Two eggs, and their weight in flour. Butter. Castor sugar.

One teaspoonful of baking-powder. Two tablespoonfuls of milk. Jam sauce. (Sufficient for about six puddings).

Well grease some small moulds or cups. Put the butter and sugar in a basin and beat them to a cream with a wooden spoon. Sieve together the flour and baking-powder. Break an egg into a cup to make sure it is good, add it to the butter and sugar, beating it well in, then add the second egg. Next, the flour, very lightly stirring it in, and lastly the milk.

Half fill the cups with the mixture, cover them with a piece of buttered paper, put them in a saucepan with boiling water to come half way up, put the lid on the pan, and let them steam for three -quarters of an hour. Turn them out carefully on a hot dish, a pour round some jam sauce.