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April 9th – Sponge Pudding

How easy is this?

Dried Currants – enough to suit

Sponge cakes of your choice – enough to suit

Wine – enough to soak the cakes

Rich custard – enough to suit

Line a pudding basin with currants then fill to 3/4 full with the sponge cakes soaked in wine and pour the cold custard over to fill the basin. Cover and boil for an hour. Serve hot with more custard.