| How To Cook: |
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1. Beat the egg yolks and sugar together, then add the milk, flour, lemon rind and salt and beat well.
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2. Fold in the stiffly beaten egg whites.
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3. Heat the lard in a Yorkshire pudding or meat tin and pour in the batter.
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4. Bake in a moderately hot oven (425°F) for 20 minutes.
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5. Turn the pudding as for a pancake, and continue cooking for a further 15 minutes until well browned on both sides.
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6. Remove from the tin and when cold, break into small, irregular pieces.
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7. Sprinkle with icing sugar and serve with fruit sauce.
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