Sponge Pudding

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.


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


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.