Serves 6

100g (4 oz) margarine
100g (4 oz) caster sugar
2 eggs size 3
225g (8 oz) self_raising flour
2x15ml (2 tbsp) milk

(1) Grease a 1.3 litre (2 pint) pudding basin. Cream margarine and sugar, beat in the eggs, one at a time, with a little flour.

(2) Fold in the remaining flour and milk. Place mixture in prepared tin.

(3) Cover with pleated greaseproof paper or foil and steam for one and a half hours. Serve with custard or sauce