Separate the eggs. Beat egg yolks with sugar till light and frothy.
Mix in the remaining ingredients thoroughly with the exception of egg whites.
Put in a non-stick baking tin or lightly greased tin.
Beat the egg whites till stiff and mix in and bake in a moderate oven for half an hour or till the pudding turns firm and the top light golden in colour.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.