Heat oven to Gas Mk 6 200F. Cook the macaroni in boiled and salted water for 15 minutes. and drain well. Make sauce with butter flour and milk and add all but 1oz cheese. Stir till cheese melts. Stir in egg yolks. Stir .75 sauce into macaroni and add veg then pour into buttered dish. Whisk egg whites till stiff and fold in remaining sauce. Pour over macaroni and sprinkle with remaining cheese and bake in oven till golden and risen.

Fry onions in oil for 5 minutes then add mince and brown for 5 mins. Stir in tomatoes, puree, allspice, Worcester sauce and beef stock. Cook for 30 minutes. Meanwhile peel and cut into chunks the potatoes and parsnips and cook in boiled, salted water until cooked and drain well, Mash with butter and milk. Stir the sliced mushrooms into mince mixture and cook for 5 minutes then pour in to 3 pint ovenproof dish and spoon the potato mixture on top and fluff with a fork. Sprinkle the sesame seeds on top and grill under a medium grill till golden.

Mix the syrup with the lemon rind and pour into pudding basin. Mix remaining ingredients till smooth and pour over the syrup mixture. Cover the basin with greaseproof paper and secure with string. Steam for 1.5-1.75 hours. Alternately the pudding can be cooked in a microwave oven for 10 mins, (750 watt oven). Carefully ease a knife round the sides of the pudding and turn out onto plate. Serve with cream or custard