• 2 large eggs
• 85 g/3 oz castor sugar
• 70 g/2½ oz plain flour
• 25 g/1 oz melted butter

Well butter a 20-cm (8-in) sponge flan tin. Sprinkle with a mixture of equal quantities of flour and castor sugar – 1 tablespoon of each should be sufficient. Shake the mixture over the tin to coat evenly, then tap out the surplus. (This preparation is not necessary with a silicone-lined tin.)

Choose a mixing basin that fits neatly over a medium-sized saucepan. Crack in the eggs and add the sugar. Half fill the saucepan with water and bring to the boil, take off the heat and move it to table level – at this height it is less tiring to whisk. Place the bowl over the saucepan and beat the mixture until thick and light – this takes about 8–10 minutes. Remove the bowl from the heat and whisk for a further few minutes to cool the mixture a little. Sift the flour over the surface and, using a metal spoon, carefully fold the flour into the mixture. When the flour is half folded in, add the melted butter and blend the ingredients gently but thoroughly. Pour into the prepared tin and spread evenly. Place in the centre of a moderately hot oven (190 °C., 375 °F., Gas Mark 5) and bake for 18–20 minutes. Turn out and leave until cold.

Fill with fresh soft fruits like raspberries or strawberries and top with ice cream; or spoon over almost setting jelly – dissolve half a raspberry or strawberry jelly in 1.5 dl (¼ pint) boiling water and make up to 3 dl (½ pint) with ice cubes. When the mixture shows signs of thickening pour over the fruit to glaze and chill until set firm.

In winter, fill with drained canned fruits and thicken the juice to spoon over as a glaze. To 1.5 dl (¼ pint) fruit juice allow 1 rounded teaspoon arrowroot. Blend in a saucepan and then set over the heat. Bring just up to the boil stirring all the time. Use as required.