HARLEQUIN SPONGE PUDDING
4 oz. self-raising flour (with plain flour use 1 1/2 teaspoons baking powder )
pinch salt
3 oz. butter or substitute
3 oz. castor sugar
2 eggs
2 oz. glace cherries
1 dessertspoon cocoa
red colouring
1/2 pint custard
Brush a medium-sized mould or pudding basin with melted butter. Decorate base of mould or pudding basin with whole glace cherries. Have ready a steamer or saucepan half filled with boiling water. Sieve together flour and salt. Cream together butter and sugar until light and fluffy. Add eggs, one at a time, and beat in thorÂÂoughly. Add flour and fold in with a metal spoon. Divide mixture into three, colouring one with cocoa, one red and leaving the third portion plain. Place the mixtures in alternate spoonfuls in mould or basin; cover with greaseproof paper, securing firmly. Place in the steamer or saucepan, and steam over fast boiling water for 1 1/2 - 1 3/4 hours. Serve with custard sauce.