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 Plain sweet sponge cake pudding made lighter by the addition of whipped egg-whites. Steamed. Served with custard.  The original source of this receipt isn’t known. Can you help? [email protected]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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