(Source:Granny Keeling 1950/60's)
4oz sugar
4oz butter or marg
8oz self raising flour
2 eggs
milk
Cream sugar and butter. Add milk and eggs, already beaten. Add flour.
Bake in fairly warm oven for about ½ hour or steam 1½ hours.
Variations: lemon sponge, syrup sponge, chocolate sponge, fruit sponge, ginger sponge (urgh – Liz)
(Actually, I think Granny used to just rub in ingredients before adding milk and eggs – quicker than creaming sugar and butter. This method doesn’t work for Victoria sponge though when you would use only 4oz flour - Liz).
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Mum only baked apple sponge as I remember, all the others were steamed.
ReplyDeleteAdd about 1/2 a teaspoon bicarb (can't remember the exact amount) to make ginger pud go brown - Simon and I made one once and he wouldn't eat it because the colour was wrong!
Might the mixture make the American style of cookie? Or muffins?
Can use a microwave instead of steaming - it's a slightly drier end result, but about 3-4 minutes instead of 1 1/2 hours
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