BATTER JAM PUDDING

1 pint of milk
3 oz. of cornflour
3 oz. of Allinson fine wheatmeal
2 oz. of butter
3 eggs
some raspberry or apricot jam

Rub the cornflour and meal smooth with a little of the milk; bring the rest to
boil with the butter, and stir into it the smooth paste. Stir the mixture over the fire for about 8 minutes, then turn it into a basin to cool. Beat up the yolks of the eggs and add them to the cooked batter; whip the whites of the eggs to a stiff froth and add them to the rest; butter a pie-dish, pour in a layer of the batter, then spread a layer of jam, and so on, until the dish is full, finishing with the batter, and bake the pudding for 1/2 an hour.