2 eggs, 1 oz. butter, 3 ozs. flour, 2 ozs. castor sugar,
2 tablespoons milk.
Beat the butter and sugar to a cream. Separate the
whites and yolks of the eggs. Beat the yolks, and
add to sugar and butter. Add the flour, and lastly,
stir in the whites, whisked to a froth, very gently.
Have ready a hot, greased tin, pour in the mixture
quickly, and bake in a very hot oven from 6 to 8
minutes. Warm some jam in a small saucepan. Slip
the pudding out of the tin on to a paper sprinkled
with castor sugar. Spread with jam quickly and roll
up. Serve hot or cold.