Ingredients. - Sixteen ounces of flour, twelve ounces of castor sugar, eight ounces of butter, four ounces of currants, four ounces of sultanas, eight eggs, two teaspoonfuls of baking-powder, the grated rind of two lemons.

Method. - Clean and pick the currants and sultanas. Cream the butter and sugar together until thick and white, then beat in the eggs, and add the rest of the ingredients. Have ready a well-buttered mold or bowl, pour in the mixture, and steam for two hours. Serve with a suitable sauce.