Gregg Wallace's proper sponge pudding
IF you're serious about puddings, you need to know how to make a sponge. I think it's what custard was made for, though once you've mastered it the toppings are countless.
INGREDIENTS
75g (3oz) butter, plus extra for greasing
75g (3oz) caster sugar or soft light brown sugar
1 egg
150g (5oz) self-raising flour A little milk
METHOD
Grease a 900ml (1½ pint) ovenproof dish, pudding basin, or 6 150ml (¼ pint) pudding basins.
Beat the butter and sugar together in a bowl until pale and fluffy.
Add the egg and beat well.
Fold in the flour then add just enough milk to make a dropping consistency. Spoon the mixture into the prepared dishes or basin and spread it out evenly.
To bake: bake for 30-35 minutes in a preheated oven at 180°C/ 350°F/ gas 4.
To steam: cover with greased greaseproof paper and foil, folding the foil firmly around the rim of the dish or basin to prevent moisture from entering. Then steam for around 1¼-2 hours.
To microwave: cover with a piece of greaseproof paper and cook on high (100 per cent power) for 5-6 minutes. Leave to stand for 1 minute before serving.
Gregg's tip: For treacle sponge, combine 3 tablespoons of golden syrup and 1 tablespoon of treacle in the base of the greased dish or basin before adding the pudding mixture. For a jam or syrup sponge, put 3 tablespoons of jam of your choice (apricot and plum are particularly good) or golden syrup in the base of the greased dish or basin before adding the pudding mixture.