I thought I'd have a go at making a sponge pudding. I've Googled recipes and they all seem to be variations on creaming together fat and suger, beat in the egg then flour, then bake or steam. However different recipes vary in the ratios of flour, fat, sugar and eggs. The differences can be quite large, e.g. from one to three eggs for roughly the same amount of other ingredients.
With four ingredients there are obviously lots and lots of possible combinations, but I'm interested to know if there are any general rules for knowing what varying the amounts of ingredients will be. For example I know from experience that if you don't put in any fat you get Scotch pancakes/drop scones, which are quite elastic. Adding fat gradually changes the texture to the standard sort of Victoria sponge texture.
If this is too broad, then my main interest is that I like sponge puddings to have a coarse texture and be quite firm, so they don't turn into mush when you add the custard. I'd be interested to know how changing the amounts of the various ingredients would change the texture towards or away from this ideal.