Strawberry Rings

Strawberry Rings

 

These delicious little strawberry rings are a buttery biscuit filled with a layer of strawberry jam peeking through.

 

Strawberry Rings
Prepares: 18 biscuits
 
  • Preparation time: 25 minutes
  • Cooking time: 15 minutes

  • Ingredients
  • For the biscuit mixture
  • 115g (4 oz) butter (½ cup, or 1 stick)
  • 55g (2 oz) caster/superfine sugar (¼ cup + ½ tbsp)
  • 1 egg, medium (U.K.)/large (N.A.), beaten
  • ¼ tsp vanilla extract
  • 200g (7 oz) plain flour/cake and pastry flour (1¼ cups + 2 tbsp)
  • 28g (1 oz) cornflour/cornstarch (3 tbsp)
  • ½ tsp baking powder
  • pinch of salt

  • For the filling
  • strawberry jam
  • icing/powdered sugar for dusting

  • You will also need a 7cm (2¾ inch) and a 4cm (1½ inch) fluted cutter. If you don’t have the smaller cutter in your set, don’t be tempted to go for a larger size as it will make the hole too big. I have found the flat end of a large icing nozzle works very well.

  • Also 2 large baking trays/cookie sheets, greased.


  1. Method
  2. Preheat the oven to 180°C (350°F) (gas 4).

  3. Beat the butter and sugar together using an electric hand mixer or food mixer. Once the mixture is smooth and creamy, gradually beat in the egg and then the vanilla extract.

  4. Sift the remaining ingredients into the bowl and mix in until just combined.

  5. Now tip out onto a work surface and gently knead by hand until a soft dough has formed.

  6. Roll the dough out on a floured surface to 0.5cm (¼ inch) thick. Then using the large cutter, cut rounds from the dough and place them onto the baking trays/cookie sheets.

  7. Keeping all the whole rounds on one tray and the centre cut ones on the second tray, use the smaller cutter to remove the centres of half the rounds. (Don’t try to remove the centres from any whole rounds before placing on the trays/sheets as they will become misshapen when lifting them on.)

  8. Keep re-rolling the leftover dough and cutting out the rounds, making sure there are an equal number of whole rounds and cut rounds. There should be enough dough to make about 15 finished biscuits.

  9. Bake the centre-cut rounds for 8–10 minutes and the whole rounds for 12–14 minutes, or until the biscuits are just starting to brown. Transfer to a wire rack and leave to cool.

  10. Spread a thick layer of strawberry jam over the whole rounds and then place the cut rounds on top.

  11. Finish by dusting with icing/powdered sugar. The sugar will melt on the jam but will remain on the biscuit.

  12. Store in an airtight container.

Updated: May 27, 2019

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

Orange Baked Sponge Pudding with Raspberry Jam

Orange Baked Sponge Pudding with Raspberry Jam

 

A sponge pudding to fill the family on those cooler days. Individual, light sponge puddings flavoured with orange and topped with raspberry jam.

 

Orange Baked Sponge Pudding with Raspberry Jam
Prepares: 4 servings
 
  • Preparation time: About 20 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 115g (4 oz) butter, softened, (½ cup, or 1 stick) plus extra for greasing
  • 4 tbsp raspberry jam
  • ½ medium orange
  • 55g (2 oz) caster/superfine sugar (¼ cup + 1½ tsp)
  • 1 egg, large (U.K.)/extra large (N.A.), beaten
  • 115g (4 oz) self raising/self-rising flour, sifted (⅔ cup + 2 tbsp)

  • You will also need 4 x 175ml (6 fl oz) (1 cup) pudding basins or similar small rounded dishes
  • and a deep sided tin/pan large enough to hold the four basins.


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6)

  3. Grease the four pudding basins and put 1 tablespoon of jam in the bottom of each. Set aside.

  4. Grate the zest from the orange and put to one side. Then squeeze out the juice and pour into a small jug.

  5. Now beat the zest into the butter using an electric hand mixer.

  6. Add the sugar and beat until light and creamy.

  7. Then gradually whisk in the egg.

  8. Fold in the flour, adding sufficient orange juice to give a soft dropping consistency. This is best done one tablespoon at a time.

  9. Alternatively, use a free-standing mixer. Mix all the ingredients together, except for the orange juice. Then add the orange juice, one tablespoon at a time, until a soft dropping consistency is reached.

  10. Divide the mixture amongst the four basins and smooth the tops.

  11. Now butter four pieces of foil, each large enough to cover the basins and fold over the sides. Put the covered basins in the tin/pan and pour in enough boiling water to come halfway up the sides of the basins. Bake for 40 minutes until the tops of the sponges spring back when lightly pressed.

  12. Carefully lift the basins out of the water. Run a small palette knife round the edge of the sponges, then turn them out onto four plates or dessert bowls.

  13. Serve with cream or custard (optional).

Updated: July 27, 2019

Steamed Jam Sponge Pudding

Jam Sponge Pudding

 

Not sure what to put on your sponge pudding? Just reach for a pot of jam – any flavour will work. We love this pudding with raspberry jam which is shown here.

 

Steamed Jam 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 jam (raspberry works well)

  • 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 jam 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 jam.

  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.