Put six ounces of butter into a lined saucepan to melt, then mix in six ounces of sugar and the grated rinds of two small lemons and the beaten yolks of fifteen eggs. Stir the mixture over the fire until thickened, but not boiling, then strain it through a fine sieve into a basin. Whisk the whites of fifteen eggs to a stiff froth, and when the above mixture has somewhat cooled, stir them in lightly. Butter a mould, pour the mixture into it, put it into a saucepan with boiling water to three-fourths its height, and steam for twenty minutes. Great care must be taken not to allow the water to enter at the top of the mould. When the pudding is cooked, turn it onto a hot dish, pour some preserved apricots round it, garnish with cherries, and serve.