Sponge Pudding

Ingredients
120 g Self Raising Flour
60 g Margarine
60 g Sugar
1 tsp Baking Powder
1 Egg
1 tbs Hot Water

Method

Cream the sugar and the margarine, whisk in the egg, fold in the flour and baking powder.  Add hot water to a soft dropping consistency.

Cover with two layers of greased proof paper and steam or cook in a pressure cooker according to the manufacturer's instructions.

Serve with a fruit sauce or custard.  The recipe can be changed by adding cocoa for a chocolate sponge or lemon rind and juice or orange rind and juice.

At least once a week this would appear on my mother's table. Usually just a plain sponge but I love experimenting with it and in particular I like the chocolate version. The Cubs and Scouts on camp loved it especially as the custard I made satisfied their sweet tooth craving and the need for energy.