Canary pudding

125 g margarine.                                ½ teaspoon baking powder

125 g sugar.                                         Grated lemon rind

2 eggs.                                                   Milk to mix if necessary

125 g flour.                                          A pinch of salt

 Cream the fat and sugar until light and fluffy. Beat in eggs one at a time. Beat well after each addition. 

2 Sieve flour, baking powder, and salt. Add the grated lemon rind. Fold all into the creamed mixture.

3 Add milk if necessary to give a dropping consistency.

4 Put mixture into a greased basin and cover. Steam for 11/2 hours.

5 Serve with custard sauce or jam sauce.

Bon appetite!