Because I ate my egg ration the other night, it means that anything that I now decide to cook, has to be egg free until I can use my ration book again on Friday to replenish the larder..

because I ate my egg ration, anything I cook this week has to be egg free..

BUT never despair, there are still lots of delicious things to make and I felt it was time to attempt an eggless sponge again.

Cynthia had shared her eggless sponge recipe with me on FACEBOOK and I liked the fact that the recipe called for leftover tea.

I cooked that very successfully this afternoon and have enjoyed a couple of big cups of tea and a couple of slices of Cynthia’s Sponge..

Here is the recipe..

Cynthia’s Eggless Sponge (gone right)

• 1/2 pint of tea (without milk and tea leaves)
• 3 oz butter/marg
• 3 oz sugar
• 3 oz sultanas
• 10 oz wholewheat flour (add 3-4 teaspoons of baking powder)
• 1 teaspoon all spice (mixed spice)
• extra cinnamon if required

Method

Place the tea, butter, sugar and sultanas in a saucepan and heat gently until butter is melted, leave to cool.

Mix all the dry ingredients together.

Mix all the dry ingredients into the cooled liquid and mix well, give it a beat.

Put mixture into a greased and floured 7 inch cake tin

Cook on 180 degrees for around 45 minutes or more