Castle puddings

• 100 g (4 oz) butter
• 100 g (4

Cream the butter and sugar together to a light soft fluff. Beat in the eggs one at a time, adding a heaped tablespoon of flour after each egg to help prevent curdling. Stir -in the grated lemon rind.

Butter 12 small castle-pudding or dariole moulds and spoon in the mixture, so that they are half-filled.

Bake in a moderate oven