englishangel wrote:Surely spong (not a mis-spelling this was what we called it) with syrup was on Friday, spotted dick and custard and chocolate sponge and chocolate sauce too. I remember Saturday stew but blowed if I can remember what the dessert was.
As I remember it, Mary, spong came in a flat tin and was divided up into squares. Spong with chocolate sauce, syrup, custard - there were many interpretations. We become sick of the stuff. Spong again! Oh yes, Eve's Pudding and Apricot Eves were slightly nicer variations, baked in a deeper tin.
Stodge was the Friday pudding. Syrup stodge, spotted dick, jam stodge; always with tin jug custard with a thick leathery skin. (
Skin!!!! I still shudder at the thought of it.) There were three steamed mounds of stodge - on an oval flat tin dish - per house, and it was sliced vertically from the centre of the pudding to serve it. Real solid suet puddings.
Hmm, thinks; I once made a nice version of Apricot Eves. With lashings of thick cream! They loved it.
"Baldrick, you wouldn't recognise a cunning plan if it painted itself purple, and danced naked on top of a harpsichord singing "Cunning plans are here again.""