This light, steamed sponge pudding is made from equal weights of eggs, sugar, butter and flour. It can be made as one
large pudding or as four small separate puddings, and is usually served with jam sauce.
4 oz. plus
butter 4 oz. castor sugar
½ teaspoon vanilla essence or
1 teaspoon grated lemon rind 2 large eggs
4 oz. self-raising flour 1 to
2 tablespoons milk
4 oz. strawberry, raspberry or
1 teaspoon lemon juice 1 to
2 tablespoons water
In a large mixing bowl cream 4 ounces of the butter with a wooden spoon. Gradually beat in the castor sugar. Continue
beating until the mixture is pale and fluffy.
Add the vanilla essence or lemon rind. Beating continuously, add one egg and one tablespoon of flour. When the egg and flour are well mixed with the butter mixture beat in the remaining egg with another tablespoon of flour. Fold in the remaining flour with a metal spatula. If the mixture is too thick, add a spoonful or two of the milk to give it a dropping consistency.
Grease a l-pint pudding basin with the remaining butter and pour the sponge mixture into the basin. The basin should be
about three-quarters full.
Butter a piece of greaseproof or waxed paper and cover the basin with it. Tie securely around the rim of the bowl with a piece of string.
Place the bowl in a steamer. If you do not have a steamer, put the bowl in a large saucepan on an inverted saucer or rack
so that the bottom of the bowl does not touch the saucepan. Pour boiling water into the saucepan to come halfway up the side of the bowl.
Take care during the cooking that the water does not boil dry. Cover the sauce-pan and steam for 1 hours.
To make the jam sauce, melt the jam in a small saucepan over moderate heat. Stir the jam continuously and add the lemon
juice. If the sauce is too thick add one or two tablespoons of water and mix thoroughly. Strain the sauce before pouring
it over the pudding.
Turn the pudding carefully on to a warm serving dish and pour the jam sauce over.