Recipe: Steamed Sponge Pudding for Lynn (another recipe)

Steamed Sponge Pudding
Serves 6

3 x 15 ml spoon jam, marmalade (3 tbsp) or golden syrup

Sponge:

100 g ( 4 oz) margarine
100 g (4 oz) caster sugar
2 medium eggs
225 g (8 oz) McDougalls Self Raising or Supreme Sponge Flour
2 x 15 ml spoon (2 tbsp) milk

Basics:

Creaming Method:

Have ready a greased 1.2 litre (2 pint) pudding basin and a sheet of greaseproof paper and kitchen foil. Spoon the jam, marmalade or golden syrup into the basin. Prepare the sponge mixture by the creaming method (see basics above), and place in the pudding basin. Cover with pleated greaseproof paper and foil and steam for 1 hours. Serve with custard.