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Shoeburyness Pudding
Puddings and Sweet Deserts
Essex

Plain sweet sponge cake pudding made lighter by the addition of whipped egg-whites. Steamed. Served with custard.


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Shoeburyness Pudding

6 tbsp caster sugar
2 medium eggs, separated
2 tbsp self-raising flour
4 tbsp unsalted butter
300 ml milk
1 pinch salt

Preheat the oven to Gas Mark 4, 180°C, 350°F.

Mix the dry ingredients in a bowl and beat in the yolks and milk to make a batter.
In a clean bowl whisk the egg whites until stiff and fold into the batter.
Spoon the mixture into a baking dish or pudding basin. Place the dish or basin in the centre of a roasting tray and almost fill the tray with boiling water.
Place the tray carefully into the oven and bake for about 40 minutes until light golden, risen and set. Insert a skewer into the centre and if it comes out clean, it is ready.
Serve immediately with fresh custard, and a little stewed fruit if desired.




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