6 eggs 6 oz. flour 3 oz. sultanas 4 oz. sugar

2 oz. ground almonds 4 oz. butter few drops vanilla essence pint milk

Cream half the butter, add a pinch of salt and gradually beat in the 6 egg
yolks, sugar, flour and the milk. Lastly, fold in the stiffly whipped egg
whites and the sultanas and ground almonds. Heat the remaining butter in a
baking tin, pour the batter into it and bake it in a hot oven till it sets.
Halfway through baking time, tear the batter into small pieces with a fork.
Serve hot, sprinlded with vanilla sugar.