Elisabeth Ayrton

Sponge Pudding

Preparation info

  • Difficulty

    Easy

  • Serves

    4

    or

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

Also called Canary pudding when served with apricot jam sauce; Golden pudding when served with golden syrup; and Black cap pudding when the bottom of the bowl is covered with currants before the pudding mixture is put in.

Ingredients

  • 2 oz. (60 g.) currants, apricot jam or golden syrup
  • 2 oz. (60 g.) butter
  • 2 oz. (60 g.) caster sugar
  • ¼ lb. (120 g.) self-raising flour
  • 2 eggs
  • 4 tablespoons milk

Method

Grease a pint basin, then put a thick layer of currants, jam or syrup at the bottom. Beat the butter and sugar to a cream. Sift the flour and stir into the mixture alternately with the beaten eggs and milk. Beat well for a moment or two, then turn into the prepared basin, cover with foil and steam for 1 hour.

©1975 The Estate of Elizabeth Ayrton

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