145.Sponge Pudding : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

Ingredients:to serve 4

2 eggs

6 fl oz / 180ml milk or water

4 oz / 100g sugar

4 oz / 100g butter

6 oz / 175g

gluten-free flour mix

½ tsp cream of tartar

½ tsp bicarbonate of soda


Cream the butter and sugar together until they are light and fluffy.

In a separate bowl sieve the flours together and mix with the raisingagent.

Beat the eggs and milk gradually into the creamed mixture.

Fold in the sifted flour.

Immediately place the mixture in a greased 2 pint bowl.


Cover the bowl with greaseproof paper and aluminium foil and securewith string.

Steam for two hours.

OR cook in a microwave (do not use aluminium foil!) for 4 to 6minutes on max, turning every two minutes. Then stand for 2 minutes beforeserving.


Preheated oven, gas mark 4 350°F 180°C

bake for 1 to 1¼ hours.


Syrup sponge: Place a large tablespoon of syrup in the greased2 pint bowl before adding the mixture.

Apricot sponge: Place a 4 oz / 100g chopped soaked apricotsin the greased 2 pint bowl before adding the mixture.

Marmalade sponge: Place a large tablespoon of marmaladein the greased 2 pint bowl before adding the mixture.

Chocolate sponge: add 2 teaspoons of cocoa powder with theflour.

Ginger sponge: add 1 teaspoon of ginger powder with theflour and 2 oz of chopped preserved ginger.

You can make a moister sponge pudding by adding 1 largebanana or 4 oz unsweetened tinned chestnut pureé or apple or tofuto the eggs and milk. Beat the banana / sweet chestnut / tofu to a smoothpureé with the milk and egg. This is best done in a liquidiser.