Victory Sponge

This is a frugal steamed pudding recipe from the war. It is simple (if you have a pudding basin!) and can be adapted depending on what you have in your cupboard. Most importantly it doesn’t use any of your egg ration! It is delicious when served with custard (made from milk powder of course!)


170g self-raising flour
55g butter
45g sugar
1 tbsp golden syrup or molasses
1/2 tsp bicarbonate of soda
1 dsp vinegar
Milk to mix

1tbsp jam


  1. Sift the flour and rub in the butter until fully incorporated
  2. Stir in the sugar and golden syrup
  3. Blend the bicarbonate of soda with the vinegar and then add to the other ingredients
  4. Mix in enough milk to make it sticky
  5. Put a tablespoon of jam into the bottom of a greased 1 litre pudding basin
  6. Pour over the sponge mix, leaving room for it to rise
  7. Cover with a plate or greased paper and steam for  1 1/2 hours until firm

You can find the original recipe here along with suggestions of how you can reduce waste when you are cooking.

For more interesting modern twists, try adding dried fruits, nuts, cocoa powder or coffee. And you can easily exchange the jam for golden syrup, nut butters or chocolate spread