sugar. Variation: At stage 3: Put the mixture in a medium-sized (1. half pint) pudding basin with a round of greaseproof paper in the bottom and brush all round inside with melted margarine. Smooth the top. Cover with foil, or double greaseproof paper brushed underneath with melted margarine and steam for 1. half to 2 hours. Serve with hot Custard sauce or sprinkle with castor sugar. Shared by Sylvia Mease (Cookie Lady) RECIPE CLIPPED by Joan Johnson