B.E. Quick Pudding

I have no idea about the origins of the name of this sponge pudding but it was on a sheet of lined paper tucked into one of Aunt Anne's cookbooks and it seemed too good to miss.

Travelling to Aunt Anne's house in Norfolk was always much anticipated and you would arrive to the faint bubbling of a steamed suet on the ancient cooker. As a child I would tootle off down to the end of the garden and look for her ever elusive tortoise - normally without success! She was making steamed puddings that when turned out revealed a deep sticky puddle of jam that would ooze its way down the sides of the suet as you watched. Mmmm.

So the recipe.

B.E. Quick Pudding

1 Teacup of flour
3/4 cup of sugar
1 egg. 1 oz butter
2 tea. spoons. of Baking powder

Rub butter in flour. add sugar.
B powder and egg well beaten
Mix with a little milk
put in a greased pie dish
with jam or marmalade in bottom
and bake for 15 minutes -
and serve with jam or marmalade

The milk should be added until a good sponge mixture consistency is reached and I found that it took a little longer to cook through than the recipe says... Having said that, I think mine was a little over cooked!

The result was delicious. The sponge wasn't too sweet so the apricot jam worked wonders. It didn't last long though - hubby asked me to wrestle it from his grasp before he ate the whole thing. It was gone by the time I got to the kitchen in the morning - apparently it made a good breakfast too!