Hm. The above recipes look most unclear.
Steamed puddings
100g margarine
100g caster sugar
2 eggs
225g SR flour
30 mls milk
Grease a 1.2 litre pudding basin. Cream margarine and sugar, beat in eggs one at a time with a little flour. Fold in remaining flour and milk. Pour into your basin. Cover with pleated greaseproof paper or foil and steam for 1 & 1/2 hours.
Microwave method
Fill the pudding basin up to two thirds full, cover loosely to allow steam to escape and microwave on full power for 4 minutes 650w, 3 1/2 minutes 800w. The pudding is cooked when firm and just dry on the surface. Do not put syrup or jam in the bottom of the basin as it may burn, heat separately and serve with the pudding.
Variations
Fruit sponge, add 100g dried fruit to basic recipe.
Cherry sponge, add 75g glacé cherries.
Chocolate sponge, replace 25g flour with 25g cocoa powder.
Jam/syrup, place 3 tablespoons jam or syrup in bottom of basin if steaming. If microwaving, heat separately.
Ginger pudding
225g SR flour
Pinch salt
2 tsps ground ginger
50g margarine
50g caster sugar
2 tablespoons golden syrup
2 eggs
30 mls milk
Grease a 1.2 litre pudding basin
Mix flour, salt and ginger, rub in margarine and mix in other ingredients.
Place mixture in prepared basin, cover with pleated greaseproof paper or foil and steam for one and a half hours.
You can add 25g finely chopped stem ginger to the mix.