Monday, 13 June 2016

Steamed Sponge



Steamed Sponge


100g/4oz butter or margarine
100g/4oz castor sugar
150g/6oz self-raising flour (with plain flour use 1½ level teaspoons baking powder)
Little milk or water


1.                  Cream the margarine and sugar.
2.                   Add the eggs and fold in the sieved flour.
3.                   Mix to a soft dropping consistency with a little milk or water.
4.                   Spoon the mixture into a greased pudding basin, cover with greaseproof paper and steam for about 1 ½ hours. 
5.                  Optional:  Serve with chocolate sauce.

Steamed Sponge was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from Cookery In Colour, A picture encyclopedia for every occasion edited by Marguerite Patten the chapter on “Entertaining”, page 464 and 465 an edition of 1960.

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ShirleyAnn Pearman
Recipe Marketing

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