In a country where we celebrate steamed foods already, this British classic fits right in. It's time we added sponge pudding to our list of comfort foods.

Ingredients:

• `100g caster sugar

• 2 large eggs, beaten

• 10g baking powder

• 100g margarine

• 150g all-purpose flour, sifted

• 150ml milk

• Butter for greasing

Method:

1. Grease 1.2L pudding basin well. Cut circle of greaseproof paper to fit the top.

2. In large bowl, beat margarine and caster sugar together until pale, fluffy, and almost white, about 3-4 minutes with a mixer.

3. Gradually add beaten eggs a little at a time, beating vigorously after each addition so it doesn't curdle.

4. Sift flour and baking powder together. Fold into mixture gently with a spatula.

5. Add milk gradually, mixing just enough to reach a "dropping consistency" - the batter should fall off a spoon in 3 seconds. Not too runny, not too stiff.

6. Pour batter into greased basin. Level the top. Cover with greaseproof paper pleated in the middle, then a layer of foil. Tie securely with string under the rim. Make a string handle for lifting.

7. Place on a trivet in a large pot. Pour in boiling water to come halfway up the basin. Cover pot with tight lid. Steam on low simmer for 1 to 1½ hours. Top up with boiling water if needed. It's done when skewer comes out clean.

8. Rest 5 mins, run a knife around the edge, and invert onto plate.

9. Then eat.