I often use this one, which measures 8”/20cm x 5.5”/14cm on the inside useable part, and has a capacity of 800ml
Put the vegetable oil and sugar in a bowl and mix it about a bit.
Add the egg yolk and beat in well. They are fairly robust and I pick them up with my fingers
Add the beaten egg, bit by bit, beating well between each addition to get a bit of air in the mixture. If you can, beat it until light and fluffy.
Carefully fold in the sieved flour.
Top with the sponge mixture
Bake at 150 fan/180 non-fan for about 45 minutes until golden on top. Or microwave on high for 6 minutes
Click here to start a 45 minute timer
Serve with custard if you like, or a trickle of cream, or as here, just as it is
Any jam of course can be used in the base. Or you could put the base and sponge mix in a 2 pint pudding basin and steam it for a couple of hours to make a steamed pudding. Put a lid on the basin or tightly tie on a couple of layers of greaseproof paper. Steam it in a slow cooker for fuel efficiencyNeedless to say, custard would be lovely with this, or cream or ice creamYou could replace a large, heaped tblsp of flour with sieved cocoa for a chocolatey version, or how about a coffee one, using 2 tsps instant coffee dissolved in the tiniest amount of water. Or even both for a choca mocha! For a total sugar rush, serve with chocolate sauce and chocolate ice creamAbout 30g of dried fruit stirred through would work well, or 20g dates and 10g walnutsGot a great recipe? How about submitting it to appear on Thrifty Lesley!