Well butter a
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
In winter, fill with drained canned fruits and thicken the juice to spoon over as a glaze. To