Marmalade Sponge Pudding
From Recipes for cakes and puddings, 1930
This pudding may be served hot or cold.
Presented as published in 1930. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Recipes for cakes and puddings (1930) by Latham & Company Limited, page 10. The excerpt below is the record exactly as published.
MARMALADE SPONGE PUDDING. 16-0zs CAKEOMA Cake Mixture. 2 eggs. 2 tablespoonfuls butter. 2 tablespoonfuls marmalade
Cook this with the app: pantry check, scaling, and the assistant.