HARLEQUIN SPONGE PUDDING
4 oz. self-raising flour (with plain flour use 1 1/2 teaspoons
baking powder )
pinch salt
3 oz. butter or substitute
3 oz. castor sugar
2 eggs
2 oz. glace cherries
1 dessertspoon cocoa
red colouring
1/2 pint custard
Brush a medium-sized mould or pudding basin with melted butter.
Decorate base of mould or pudding basin with whole glace cherries.
Have ready a steamer or saucepan half filled with boiling water.
Sieve together flour and salt. Cream together butter and sugar
until light and fluffy. Add eggs, one at a time, and beat in
thorÂoughly. Add flour and fold in with a metal spoon. Divide
mixture into three, colouring one with cocoa, one red and leaving
the third portion plain. Place the mixtures in alternate spoonfuls
in mould or basin; cover with greaseproof paper, securing firmly.
Place in the steamer or saucepan, and steam over fast boiling water
for 1 1/2 - 1 3/4 hours. Serve with custard sauce.