Cup Pudding
2 oz. butter
2 oz. flour
¼ teaspoon baking powder
2 oz. soft sugar
3 eggs
Flavouring
Apricot jam
Beat the butter to a cream, add the sugar and then the flour and eggs by degrees, and keep beating the mixture until light and frothy. Flavour to taste with chopped lime-rind. Butter some small cups or tins, half fill them with the mixture and bake in a moderate oven until nicely browned and firm to the touch. Turn out and serve with a little apricot jam on the top of each, and custard sauce.
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