Name: Sponge Cake Pudding
Yield: Serves 6–8
Ingredients: butter, for the tin; 570 ml/1 pt/2⅓ cups milk; 85 g/3 oz/⅓ cup caster sugar; 115 ml/4 fl oz/½ cup water; 225 g/8 oz/generous 1 cup sugar; 2 vanilla pods, split, or 1–2 tsp orange flower water; 170 g/6 oz/1⅓ cups flour; candied peel, angelica or candied cherries, for decoration (optional); finely grated zest of 1 small lemon; 1 egg, plus 7 egg yolks; fresh fruit, to serve (optional); 4 eggs, at room temperature

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

How to Cook The Victorian Way with Mrs Crocombe

By Annie Gray and Andrew Hann

Published 2020

About

Another of Mrs Crocombe’s recipes for using spare or leftover cake, this is slightly different to most sponge cake puddings of the time, which tended to be simple concoctions of layered sponge and flavoured custard. There were a number of other names for such puddings, the best known being cabinet pudding. The detail that the outer, darker part of the sponge cake should be alternated with the lighter inside is Avis’ original recipe, and is typical of the thought which went