English Cream Pudding.

Just 4 u

Line a well−buttered pudding−dish with a rich puff−paste and bake. Then beat 1 cup of butter with 1/2 pound
of pulverized sugar. Add the grated rind and juice of a lemon and beat well with the yolks of 6 eggs; add the
whites beaten to a froth. Fill the pudding−dish with the mixture and bake until done.