Steamed Sponge Puddings

Steamed Jam Sponge Pudding

 

A real family favourite for a cold winter’s day. A very light sponge pudding that’s very quick and easy to prepare, and with a number of variations to choose from.

 

Steamed Sponge Puddings
Prepares: 4 servings
 
  • Preparation time: 10 minutes
  • Cooking time: 1 hour 15 minutes

  • Basic Recipe

  • Ingredients
  • 55g (2 oz) butter, softened (¼ cup, or ½ stick)
  • 55g (2 oz) caster/superfine sugar (¼ cup + ½ tbsp)
  • 115g (4 oz) self-raising/self-rising flour, sifted (1 cup)
  • 1 egg, large (U.K.)/extra large (N.A.)
  • 1 tbsp milk

  • You will also need a 600 ml (1 pint) pudding basin and a steamer.


  1. Method
  2. Beat the egg in a small jug and then add the milk. Put to one side.

  3. Cream the butter and sugar until the mixture is pale and creamy, about 2 minutes. Then gradually fold in the flour alternately with the egg and milk. The mixture should drop gently from a spoon.

  4. Alternatively put all the ingredients in a food mixer but add ½ tsp baking powder. Beat until you have a smooth, creamy mixture that will drop gently from a spoon.

  5. Grease the pudding basin and add mixture. Take a piece of foil that will cover the top of the basin and come halfway down the sides. Make a pleat through the middle to allow for any expansion. Place over the basin and pinch under rim. Take a length of string. It needs to go round the basin under the rim and be secured tightly. Then cut a second length to make a handle which will make it easier to remove the hot basin at the end of cooking.

  6. Fill the saucepan with about two inches of water and bring to the boil. Place the basin in the steamer, cover with the lid, and turn the heat down to a gentle simmer. Simmer for 1 hour 15 minutes.

  7. If you don’t have a steamer, use a deep-sided saucepan. Prepare the basin in the same way and place in the saucepan. Carefully pour boiling water into the saucepan so it comes no more than halfway up the basin. Cover and let the water simmer for 1 hour 15 minutes.

  8. Remove the basin, take off the string and foil, and run a palette knife round the inside. Invert onto a plate and serve.

  9. Serve with a fruit or chocolate sauce.

  10. To make a pudding for 2
  11. Use 1½ oz butter, 1½ oz sugar, 3 oz flour, 1 egg and ½ tbsp milk.
  12. You will need a ¾ pint pudding basin.

  13. To make a pudding for 6
  14. Use 3 oz butter, 3 oz sugar, 6 oz flour, 2 medium eggs and ½ tbsp milk.
  15. You will need a 1½ pint pudding basin.

  16. Variations of the basic recipe

  17. Steamed Fruit Sponge Pudding
  18. Fruit Sponge Pudding
  19. Fold in 50g/2 oz sultanas to the basic mixture just before pouring into the basin.
  20. Serve the pudding with custard.
  21. (Click here for full recipe)

  22. Steamed Jam Sponge Pudding
  23. Jam Sponge Pudding
  24. Place 2 tbsp of jam in the bottom of the basin before adding the mixture. Raspberry jam works well.
  25. Serve with extra jam.
  26. (Click here for full recipe)

  27. Steamed Syrup Sponge Pudding
  28. Syrup Sponge Pudding
  29. Place 2 tbsp of golden syrup in the bottom of the basin before adding the mixture.
  30. Serve with extra golden syrup.
  31. (Click here for full recipe)


Updated: January 9, 2019

Steamed Syrup Sponge Pudding

Steamed Syrup Sponge Pudding

 

On a cold winter’s day, this traditional British syrup sponge pudding is the perfect choice – warm golden syrup flowing over a light sponge really hits the spot.

 

Steamed Syrup Sponge Pudding
 
  • Preparation time: 10 minutes
  • Cooking time: 1 hour 15 minutes

  • Basic Recipe

  • Ingredients
  • 50g/2 oz butter
  • 50g/2 oz caster sugar/fine white sugar
  • 110g/4 oz self-raising flour, sifted
  • 1 egg, large(U.K.)/extra large (N.A.), beaten
  • 1 tbsp milk
  • 2 tbsp Tate & Lyle golden syrup

  • Equipment
  • 500ml/1 pint pudding basin
  • Steamer


  1. Method
  2. Cream the butter and sugar. Gently add the flour, alternately with egg and milk. The mixture should drop gently from a spoon.

  3. Alternatively, use a food mixer but add ½ tsp baking powder.

  4. Grease the pudding basin, spoon the golden syrup into the bottom and level it. Then add the mixture. Take a piece of foil that will cover the top of the basin and come halfway down the sides. Make a pleat through the middle to allow for any expansion. Place over the basin and pinch under rim. Take a length of string. It needs to go round the basin under the rim and secured tightly, then a loose length to make a handle. This will make removing the basin at the end easy.

  5. Fill the saucepan with about two inches of water and bring to the boil. Place the basin in the steamer, cover with the lid, and turn the heat down to a gentle simmer. Simmer for 1 hour 15 minutes.

  6. If you don’t have a steamer, use a deep sided saucepan. Prepare the basin in the same way and place in the saucepan. Carefully pour boiling water into the saucepan so it comes no more than half way up the basin. Cover and let the water simmer for 1 hour 15 minutes.

  7. Remove the basin, take off the string and foil and run a palette knife round the inside. Invert it on to a plate and serve with extra golden syrup.

  8. To make a pudding for 2
  9. Use 1½ oz butter, 1½ oz sugar, 3 oz flour, 1 egg and ½ tbsp milk.
  10. You will need a ¾ pint pudding basin.

  11. To make a pudding for 6
  12. Use 3 oz butter, 3 oz sugar, 6 oz flour, 2 medium eggs and ½ tbsp milk.
  13. You will need a 1½ pint pudding basin.