• 4 oz. butter or margarine
• grated rind of 1 lemon
• 4 oz. castor sugar
• 2 large eggs
• 4 oz. cornflour
• ½ oz. ground rice
• pinch of salt
• ½ level teasp. baking-powder ratafia crumbs (optional)

Grease a border mould or 6-in. cake-tin and, if liked, coat with ratafia biscuit crumbs or with equal quantities of castor sugar and flour.

Cream the fat with the lemon rind; add the sugar and cream again. Beat the eggs and add them gradually, beating well between each addition. Sift together the cornflour, ground rice, salt and baking-powder. Add the flour lightly to the creamed fat, ⅓ at a time, and put the mixture into the mould. Bake in a moderate oven (350°–335° F., Gas 4–3).