 Ingredients |
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| 4 oz | Self Raising Flour | |
| 2 oz | Margarine | |
| 2 oz | Sugar | |
| 1 tsp | Baking Powder | |
| 1 | Egg | |
| 1 tbs | Hot Water |
Page last updated 15 December 2000
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.