Page 337 - CMC Recipe Book

Primary Portions
100
Senior Portions
75
CMC
Recipe - Basic Steamed Sponge Category - Desserts/Pudding/Biscuits
YOU MUST ENSURE THAT UP TO DATE ALLERGEN INFORMATION IS AVAILABLE AT ALL TIMES
Celery
Crustacea
Eggs
Fish
Gluten
Lupin
Milk
Mollusc
Mustard
Nuts
Peanut
Sesam
Soya
SD
s
e
Preparation Time
20 mins
Cooking Time Cooking Temp
2 hours 100°C
Ingredient
Supplier
Code
Pack Size
Price
Recipe Amount
Production Recipe
Cost
Wholemeal Flour
907g
Plain Flour
907g
Baking Powder
113g
Margarine
907g
Sugar
454g
Eggs
8
Milk & Water
994ml
Total
Portion Cost
Method
Rub margarine into flour, sugar and baking powder.
Add eggs and liquid to form a dropping consistency.
Put into deep, greased BS tins, cover and steam for 2 hours.
TIP: add fruit, jam, syrup or lemon curd for different variations