Sponge Pudding

Ingredients

• 1 oz. butter
• 1 table-sp. sugar
• 1 egg
• 3 oz. flour
• 2 table-sps. jam
• ea-cupful milk
• 1 tea-sp. baking powder
• A pinch of salt

Method

1. 1

   First grease a basin bottom.

2. 2

   Cream the butter and sugar in another basin, add the egg and half the flour.

3. 3

   Beat well and add the milk with the remainder of the flour.

4. 4

   The mixture should be of thick batter consistency.

5. 5

   Beat again and finally add the salt and baking powder.

6. 6

   Put the mixture into the prepared basin, cover with greased paper, and steam until well risen and firm.

7. 7

   Turn out and serve quickly.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 652. The excerpt below is the record exactly as published.

1 egg- Cut the raisins in halves, stone them, and dry them for a few minutes on a plate in the oven. Then grease a mould or basin, and decorate it with the prepared raisins. To Make the Pudding. — First chop the suet finely, and put it into a basin with the bread- crumbs, ground rice, sugar, and salt. Mix these dry ingredients together, and then make a well in the centre. Add the marmalade, the egg well beaten, and enough milk to moisten. Mix well, and pour into the prepared mould. Cover with greased paper, and steam until thoroughly cooked. Serve with custard, orange or lemon sauce. Time to steam, 3 hours. Sufficient for 4 or 5 persons. Probable cost, 8 d. 1794, 1 oz. butter. 1 table-sp. sugar. 1 egg‘n 3 oz. flour. First grease a basin bottom. Then cream Sponge Pudding 2 table-sps. jam. \ tea-cupful milk. 1 tea-sp. baking powder. A pinch of salt

Cook this with the app: pantry check, scaling, and the assistant.