A STROLL DOWN MEMORY LANE - with recipes

The recipe on my previous blog, Rich Christmas Pudding came from Kathy Goodyear and she had received it from Mrs. Evelyn Harwood in 1980. Mrs. Harwood's daughter, Heather Kilian, sent me two of her mother's recipes for all of you to enjoy.

VICTORIA SPONGE CAKE (Mum always had one on the go - she liked to have "something to cut from")

4oz margarine
4oz castor sugar (4 rounded tablespoons)
2 eggs
4oz self raising flour sieved - 4 heaped tablespoons)

FILLING AND TOPPING:
Raspberry jam to fill, 1 doily and icing sugar to sprinkle on top (of course the doily does not stay on the top tee hee)

Cream margarine and sugar together in a mixing bowl until very light and fluffy. Beat in the eggs one at a time adding a little of the sieved flour with the second. Fold in the remaining flour. Place the mixture in an 8 inch sandwich cake tin previously brushed inside with melted margarine and lined at the bottom with a round of greaseproof paper. Smooth the top with a knife and bake in a pre heated very moderate oven 335 F on middle shelf for 35 - 45 minutes. Turn out of tin and cool on a wire tray.

TO FILL AND DECORATE
Cut open the sponge with a sharp knife. Spread the bottom half with raspberry jam and sandwich together with the top half. Place a doily on top of cake; sieve icing sugar on top, then carefully lift off doily, leaving a pattern of icing sugar.
Enjoy!

STEAMED SYRUP PUDDING

Put 2 heaped tablespoons of Tate & Lyle's golden syrup (do not substitute) in the bottom of a 1 1/2 pint pudding basin previously brushed inside with melted margarine. Make the Victoria Sandwich Cake mixture, place it in the pudding basin, and smooth the top. Cover with double greaseproof paper brushed inside with melted margarine. Tie securely with string, and steam for 1 1/4 - 1 1/2 hours in a steamer over fast boiling water, or in a saucepan with boiling water coming halfway up the sides of basin. Remove greaseproof paper, turn out and serve. Add more delicious golden syrup if needed!

I do hope you enjoy these recipes. I am sure we will, Heather. Thanks so much for sending them.
PS. I will definitely look out for your books, Anita.
Kindest regards,
Heather Kilian

www.anitabirt.com