STEAMED SPONGE
Steamed
Sponge
Ingredients
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
Flavoring
Method
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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