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: 45 minutes

  • Ingredients
  • 115g (4 oz) butter, softened, (½ cup, or 1 stick) plus extra for greasing
  • 4 tbsp raspberry jam
  • 1 medium orange
  • 55g (2 oz) caster/white 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)

  • Equipment
  • 4 x 175ml (6 fl oz) (1 cup) pudding basins or similar small rounded dishes
  • 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 half the orange and set aside. Then squeeze the juice from the orange and pour into a small jug.

  5. Beat the zest into the butter using an electric hand mixer. Add the sugar and beat until light and creamy. Then gradually whisk in the egg. Fold in the flour, adding sufficient orange juice to give a soft dropping consistency. This is best done one tablespoon at a time.

  6. 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.

  7. Divide the mixture between the four basins and smooth the tops.

  8. Butter four pieces of foil, each large enough to cover the basins, and fold over the sides. Then 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 45 minutes until the tops of the sponges spring back when lightly pressed.

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

  10. Serve with cream or custard (optional).

Updated: November 9, 2017

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 sugar/white sugar (¼ cup + ½ tbsp)
  • 1 egg, medium (U.K.)/large (N.A.), beaten
  • ¼ tsp vanilla essence/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 sugar/powdered sugar for dusting

  • Equipment
  • 7cm (2¾ in) and 4cm (1½ in) fluted cutters
  • 2 large baking sheets/trays, 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 creamy, gradually beat in the egg and then the vanilla essence/extract.

  4. Sift the remaining ingredients into the bowl and blend into the mixture using a spoon until just combined. Now gently knead by hand until a soft dough has formed.

  5. Take the dough and roll it 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 sheets/trays. Now using the smaller cutter remove the centre of half the rounds. (Don’t try to remove the centres before placing the rounds on the sheets/trays as they will become misshapen.) Keep re-rolling the leftover dough and cutting out the rounds, making sure there are an equal number of the whole rounds and cut-out rounds. There should be enough dough to make about 18 finished biscuits.

  6. Bake in the oven for 15 minutes or until the biscuits are just starting to brown. Transfer to a wire rack and leave to cool.

  7. Spread a thick layer of strawberry jam over the whole rounds and then place the cut rounds on top. Finish by dusting with icing sugarpowdered sugar. The sugar will melt on the jam but will remain on the biscuit. Store in an airtight container.

 

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
  • 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

  • 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 and 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.

  8. Serve with a fruit or chocolate sauce.

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

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

  15. Variations of the basic recipe

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

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

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


 

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.