The Traditional English Restaurants of London

Method
1. Allow margarine to reach room temperature.
2. Place in a large mixing bowl and add the sugar.
3. Cream together until smooth.
4. Crack one of the eggs into a separate bowl and stir into mixture; this prevents any bad eggs being combined with your sponge mix.
5. Repeat number four until all the eggs have been used.
6. Gradually sieve the flour and baking powder into the bowl, folding the ingredients together.
7. Add enough of the milk so that the mixture forms a light ribbon.
8. Line the bottom of a pudding basin with golden syrup.
9. Pour the sponge mixture onto the syrup.
10. Steam for approximately one hour or until the sponge springs back to the touch.
11. Serve with custard.