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

Bread and Butter Pudding

Bread and Butter Pudding

 

A traditional English dessert where bread is buttered, then topped with a sprinkling of dried fruits, and then covered with a vanilla custard before topping with cinnamon and demerara sugar. It is then baked until the top is lovely and crispy.

 

Bread and Butter Pudding
Prepares: 4 servings
 
  • Preparation time: 15 minutes
  • Standing time: 30 minutes
  • Cooking time: 45 minutes

  • Ingredients
  • 28g (1 oz) softened butter (2 tbsp)
  • 2 slices white bread
  • 2 tbsp currants
  • 2 tbsp sultanas
  • 2 tsp chopped mixed peel
  • 3 eggs, medium (U.K.)/large (N.A.)
  • 1 tbsp caster/white sugar
  • 300ml (10 fl oz) full-fat/whole milk (1¼ cups)
  • 1tsp vanilla extract
  • ½ tsp ground cinnamon
  • 2 tbsp demerara sugar

  • Equipment
  • 23 × 12cm (9 × 5 inch) shallow ovenproof dish


  1. Method
  2. Butter the bread and cut each slice into quarters.

  3. With the buttered sides uppermost, lay the quarters in the bottom of the ovenproof dish, overlapping them to fit.

  4. Scatter the currants, sultanas and mixed peel on top.

  5. In a separate bowl, whisk together two of the eggs and the yolk only of the third. Whisk in the sugar and then stir in the milk and vanilla extract until combined.

  6. Strain the custard and gently pour over the bread.

  7. Sprinkle the top with the cinnamon and demerara sugar, and then leave for 30 minutes.

  8. Preheat the oven to 180°C (350°F) (gas 4)

  9. Put the dish into a roasting tin/pan and then fill the roasting tin/pan with boiling water until it comes half-way up the sides of the dish. Bake for 45 minutes until the custard is set and the top is brown and crispy.

 

Lemon Surprise Pudding

This week we’ve had a couple of nights where it feels quite cool – it seems as though the time has come to say goodbye to summer and all those lovely berry desserts.

The coming of fall, although a beautiful but short season here in Ontario, will mean that winter is just around the corner. Now being a summer person, that is not my favourite time of year. It means there is often a very reluctant dog (our yellow labrador) and us to venture out on walks. The bright sunny, even snowy days, are a delight – it’s the ice and wind I could do without!

So – where I was going – it seems that it’s now time to start bringing out the fall recipes with that bit of comfort food about them. The first one we had again for supper last evening – a Lemon Surprise Pudding – which has just been added to the blog. I hope that you will want to try it.

 

Lemon Surprise Pudding

 

This Lemon Surprise Pudding makes a lovely, citrus dessert. The mixture creates a thick, very lemony sauce that is covered with a really light and airy sponge.

 

Lemon Surprise Pudding
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 35 minutes

  • Ingredients
  • 2 large lemons
  • 55g (2 oz) butter, softened (¼ cup, or ½ stick)
  • 115g (4 oz) caster/white sugar (½ cup + 1 tbsp)
  • 2 eggs, large (U.K.)/extra large (N.A.)
  • 55g (2 oz) plain/cake and pastry flour (⅓ cup + 1 tbsp)
  • 150ml (5 fl oz) full fat/whole milk (⅔ cup)

  • To serve
  • Double/whipping or heavy cream

  • Equipment
  • 1 litre ( 1¾ pint) (4 cups) ovenproof dish
  • roasting tin/pan


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

  3. First, zest one of the lemons and then squeeze out the juice from both of them. The juice should yield 150 ml (5 fl oz) (⅔ cup).

  4. Cream the butter and lemon zest together in a large bowl. Then, a spoonful at a time, add the sugar, beating well between each addition, until the mixture becomes light and fluffy.

  5. Separate the eggs, putting the whites into a bowl to whip later and adding the yolks to the mixture.

  6. Next sieve the flour into a separate bowl, then add a tablespoon of flour, followed by a tablespoon of milk to the mixture. Beat well between each addition until all the flour and milk have been incorporated.

  7. Now, slowly add the lemon juice to the sponge mixture. It may start to curdle but that will not be a problem.

  8. Finally, whip the egg whites until they are just stiff and then lightly fold into the mixture.

  9. Generously butter the ovenproof dish and then pour in the mixture.

  10. Bring a kettle of water to the boil. Place the ovenproof dish in the roasting tin/pan and then add the boiling water to the tin/pan until it reaches halfway up the sides of the ovenproof dish.

  11. Bake for 35 minutes until the top begins to brown and the sponge springs back when lightly pressed with the tip of a finger.

  12. Serve immediately along with a jug of cream. Surprise! Beneath the very light and airy sponge, you’ll find a lovely, thick lemon sauce at the bottom of the dish.

 

Steamed Treacle Sponge Pudding

Steamed Treacle Sponge Pudding

 

Black treacle or molasses added to this syrup sponge pudding gives it a more intense flavour. It really is a delicious pud.

 

Steamed Treacle Sponge Pudding
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 1½ hours

  • Ingredients
  • 2 tbsp golden syrup, plus 2 tbsp to serve
  • 85g/3 oz self-raising flour
  • ½ rounded tsp baking powder
  • 85g/3 oz very soft butter
  • 2 eggs, large (U.K.)/extra large (N.A.)
  • 85g/3 oz light brown soft sugar
  • ½ tbsp black treacle/fancy molasses

  • Equipment
  • 600ml/1 pint pudding basin, buttered
  • A steamer


  1. Method
  2. Spoon 2 tablespoons of golden syrup into the bottom of the pudding basin.

  3. Sift the flour and baking powder into a mixing bowl and add the butter, eggs, sugar and black treacle. Beat the mixture for about 2 minutes until it is thoroughly blended using an electric hand mixer or a food mixer.

  4. Spoon the mixture into the basin and level the top.

  5. Cut a piece of foil large enough to cover the top of the basin and come halfway down the sides. Make a pleat in the foil to allow for expansion of the mixture, then place the foil over the basin folding it down the sides. Take a piece of string and tie it round the basin under the lip, then take it over the top and tie it on the other side to make a handle. This makes it easy to lift from the pan. Bring 2 inches of water to the boil in the pan. Place the pudding in the steamer over the pan of boiling water, cover and steam for 1½ hours.

  6. To serve, loosen the pudding all round using a palette knife. Invert the pudding basin onto a warmed plate and pour 2 tablespoons of golden syrup over.

  7. Serve with custard or chilled crème frâiche.

 

A Saucy Lemon Sponge Pudding

Saucy Lemon Sponge Pudding

 

A really zesty taste of lemon comes through with this take on a basic steamed sponge pudding.

 

A Saucy Lemon Sponge Pudding
Prepares: 4 servings
 
  • Preparation time:
  • For the lemon curd: 25 minutes
  • For the sponge: About 15 minutes

  • Cooking time: 1 hour 15 minutes

  • Equipment
  • 600ml/1 pint pudding basin

  • Ingredients
  • For the lemon curd
  • 2 large (U.K.)/extra large (N.A.) eggs, yolks only
  • 4 tbsp lemon juice, about 1½ lemons*
  • 2¾ oz sugar
  • 1 oz butter

  • *1 average sized lemon produces 3 tablespoons of juice.

  • For the sponge
  • 4 tbsp lemon curd
  • 50g/2 oz butter, softened
  • 50g/2 oz caster sugar, fine white sugar
  • 110g/4 oz self-raising flour
  • 1 egg, large (U.K.)/extra large (N.A.)
  • 1 tbsp milk
  • 1 lemon, zest only
  • 5 tbsp extra thick double cream*

  • *The only thick double cream sold in Canadian supermarkets is imported and so it's expensive. Regular double cream whipped to a stiff consistency will work, but serve it in a separate dish to add on the side. The heat of the pudding will melt the cream if it is spooned over the top.


  1. Method
  2. For the lemon curd
  3. Put egg yolks, lemon juice and sugar in a bowl and whisk gently together. Add butter.

  4. Place the bowl over a saucepan of gently simmering water and stir continuously until the curd thickens enough to hold a trail. This will take 20–30 minutes. It takes a while before the curd starts to thicken. (A great time to pick up that novel you may be reading, check those e-mails, or phone a friend. As long as you have one hand free to stir the mixture!)

  5. Remove the bowl from the heat and set aside to cool. It thickens further on cooling.

  6. For the sponge
  7. Butter the base of the pudding basin and add 2 tablespoons of the lemon curd.

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

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

  10. Fold in the lemon zest.

  11. Pour into the prepared pudding basin. 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.

  12. 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.

  13. 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.

  14. Remove the basin, take off the string and foil. The sponge should spring back when lightly pressed. Run a palette knife round the inside. Invert it onto a plate. The lemon curd will have become a sauce.

  15. To serve
  16. Swirl the remaining lemon curd into the cream and spoon over the sponge.

  17. Or whip a little double cream to a stiff consistency and fold in the remaining lemon curd, but serve it in a separate dish to add on the side.

  18. Serve immediately.

 

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 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.


 

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.


 

Steamed Fruit Sponge Pudding

Fruit Sponge Pudding

 

Very quick and easy to prepare – a very light sponge pudding that has sultanas folded into it before steaming. Pour creamy custard over for a warming winter’s dessert. This is a modern version of the traditional British “spotted dick”, where suet has been replaced with butter.

 

Steamed Fruit 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
  • 50g/2 oz sultanas

  • 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. Fold the sultanas into the mixture.

  5. 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.

  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 half way 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 it on to a plate and serve with custard.

  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.