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

Fairy Cakes

Fairy Cakes

 

These dainty little fairy cakes are very easy to make. The light sponge and delicate flavoured buttercream make them enjoyable to be eaten with your favourite cuppa.

 

Fairy Cakes
Prepares: 9 or 12 cakes
 
  • Preparation time: 35 minutes
  • Cooking time: 15–18 minutes

  • Ingredients
  • For the sponge
  • 140g (5 oz) self-raising/self-rising flour (1 cup)
  • 115g (4 oz) butter, softened (½ cup, or 1 stick)
  • 115g (4 oz) caster/white sugar (½ cup + 1 tbsp)
  • 2 eggs, large (U.K.)/extra large (N.A.)
  • ¼ tsp vanilla extract
  • 2 tbsp milk

  • For the filling
  • 115g (4 oz) butter, softened (½ cup, or 1 stick)
  • 170g (6 oz) icing/powdered sugar (1½ cups)
  • ¼ tsp vanilla extract
  • icing/powdered sugar to dust

  • Equipment
  • 12-cup bun or muffin tin lined with 9 or 12 paper baking cases. (The standard size baking cases are smaller in the U.K. and so the mixture will be enough to make 12. Being larger in North America, they will only make 9.)


  1. Method
  2. For the sponge
  3. Preheat the oven to 190°C (375°F) (gas 5)

  4. Sift the flour into a bowl and put to one side.

  5. Lightly whisk the eggs and vanilla extract together in a small bowl using a balloon whisk. Again, put to one side.

  6. Now cream the butter and sugar together until light and fluffy using a free-standing mixer or hand-held electric mixer.

  7. Next, gradually beat in the eggs and 2 tablespoons of the flour.

  8. Fold in the remaining flour adding the milk to make a soft consistency.

  9. Spoon into the baking cases, filling them two-thirds full.

  10. Bake for 15–18 minutes until the top of the cakes spring back when lightly touched with the tip of the finger.

  11. Leave for one minute and then remove the cakes to a cooling rack to become cold.

  12. For the buttercream filling
  13. Beat the butter until it is really soft.

  14. Slowly add half the icing/powdered sugar and beat until smooth. Then beat in the remaining sugar along with the vanilla extract until soft and creamy.

  15. To finish
  16. Cut a cone from the centre of each cake using a small pointed knife held at angle. Cut each cone in half to create two wings.

  17. Next, spoon a generous portion of buttercream into each hole and carefully place each pair of ‘wings’ on top with the cut edges facing down into the buttercream.

  18. Dust with icing/powdered sugar.

 

Syllabub Trifle

Syllabub Trifle

 

A true summer trifle – one that is so simple but so light and delicious. Fresh strawberries, raspberries, and redcurrants sit on a sponge base and are topped with a wine syllabub.

The syllabub originated in 16th century England. It was a drink of milk or cream curdled with a little wine or cider, sweetened and flavoured. In modern recipes a dessert syllabub is a thick or heavy cream curdled with wine or sherry, sweetened and flavoured, usually with lemon. It is whipped until thick and foamy.

 

Syllabub Trifle
Prepares: 4 servings
 
  • Preparation time: 30 minutes
  • Standing time: 5 hours

  • Ingredients
  • 340g (12 oz) a mix of strawberries, raspberries, and redcurrants (2 cups)
  • 40g (1½ oz) caster/white sugar (1½ tbsp)
  • 60ml (2 fl oz) dry white wine (¼ cup)
  • 1 lemon
  • 2 sponge cases
  • 55g (2 oz) caster/white sugar (¼ cup + 1 tsp)
  • 142 ml carton double/whipping cream (⅔ cup)

  • Equipment
  • 4 × squat glass tumblers or similar pretty glasses


  1. Method
  2. Wash and pat dry the fruit. Hull and slice the strawberries and strip the redcurrants from their stalks. Place all the fruit in a bowl and sprinkle over 40g (1½ oz) sugar. Toss to coat the fruit and set to one side for 2 hours to draw out the juices.

  3. Measure the wine into a small bowl. Pare a couple of slices of rind from the lemon, cut them in half and add to the wine, making sure they are covered. Put to one side for 2 hours.

  4. After the 2 hours, cut the sponge cases to fit the base of the four glasses. Divide the fruit and their juices between the four glasses, spooning over the sponge base.

  5. Remove the lemon rind from the wine. Squeeze one and half tablespoons of juice from the lemon and add to the wine, along with the remaining sugar. Stir to dissolve the sugar.

  6. Pour the cream into a large bowl and stir in the wine mixture. Whisk until it is thick and frothy to form a syllabub. Because the wine dilutes the cream, it will take longer than usual to thicken but it will become thick and frothy. Spoon this equally over the fruit and swirl the top. Chill for 3 hours.

  7. Serve.

 

The Best Ever Chocolate Cake

The Best Ever Chocolate Cake

 

For chocoholics in the family, this is a delectable chocolate cake. The chocolate flavoured sponge is very light and and the chocolate icing is a little fudgy and is used as a filling too. Of course, you have to finish it off with more chocolate, and slivers of chocolate are used decorate the top. The only non-chocolate addition is apricot jam that is used before adding the icing and this makes it more moist.

 

The Best Ever Chocolate Cake
Prepares: About 10 servings
 
  • Preparation time: 35 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • For the sponge
  • 3 tbsp cocoa powder
  • 5 tbsp very hot water
  • 225g (8 oz) self-raising flour/self-rising flour (1½ cups + 1 tbsp)
  • 2 tsp baking powder
  • 225g (8 oz) butter, softened (1 cup, or 2 sticks)
  • 225g (8 oz) caster sugar/white sugar (1 cup + 2 tbsp)
  • 4 eggs, medium (U.K.)/ large (N.A.)

  • For the filling, icing and decoration
  • 140g (5 oz) butter (½ cup + 2 tbsp, or 1¼ sticks)
  • 280g (2½ oz) cocoa powder (½ cup + 2 tbsp)
  • 5 tbsp milk
  • 340g (12 oz) icing sugar/powdered sugar (3 cups)
  • 6 tbsp apricot glaze or apricot jam
  • good quality plain/dark chocolate for the decoration

  • Equipment
  • 2 × 20cm (8 inch) sandwich tins, base-lined and greased


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

  4. Blend the cocoa powder with the hot water in a small bowl and leave to cool.

  5. Meanwhile, sift the flour and baking powder together into a large bowl. (Either use a free standing mixer or electric hand mixer.) Add the butter, sugar and eggs. Then pour in the cooled cocoa mixture. Beat for 2 minutes until creamy.

  6. Divide the mixture evenly between the two pans and level the tops. Bake towards the top of the oven on the same shelf for 25–30 minutes. The cakes should have shrunk slightly from the sides of the tin and will spring back when lightly pressed with a forefinger.

  7. Leave in the tins for 2 minutes then carefully remove, peeling off the lining, and cool on a wire rack.

  8. For the filling, icing and decoration
  9. Place the chocolate for the decoration in the refrigerator to become cold as it will be easier to work with.

  10. Now for the filling and icing, sift the icing sugar into a bowl.

  11. Put the butter in a medium-sized pan and melt over a low heat. As soon as it has melted, mix in the cocoa powder and cook over a very low heat for 1 minute. Remove the pan from the heat and stir in the milk. Add the icing sugar /powdered sugar a couple of spoonfuls at a time, beating well between each addition. You may not need all the sugar. Just add enough to make a coating consistency.

  12. Leave to cool a little. while preparing the apricot glaze.

  13. You can buy apricot glaze in a jar in the U.K. which is ready to use, so just warm through about 6 tablespoons. In Canada, not being able to find apricot glaze, I use apricot jam. Add 1 tablespoon of hot water to 6 tablespoons of apricot jam to thin it a little and gently heat to warm through. The jam will now be of a consistency to pass through a sieve to remove any pieces of fruit.

  14. Invert one the the sponge layers and place on a serving plate. Using a palette knife, carefully coat the top with about a quarter of the glaze, then top with two good tablespoonfuls of the icing. Spread evenly over the jam.

  15. Place the second cake on top and gently press down. Spread the sides and top with the remaining glaze using just enough to coat. Then spread the remaining icing over the whole cake.

  16. Remove the chocolate from the refrigerator and, over a plate, pull a potato peeler along the long smooth edge. This will make tiny slivers of chocolate. You will need about 28g (1 oz). Scatter these on top of the cake to decorate.

Updated June 4, 2017

Victoria Day Sponge Sandwich

Victoria Day Sponge Sandwich with Sprinkles

Next weekend is the Victoria Day weekend here in Canada and, as we are having the family over, I shall make a special dessert to celebrate it.

 

Celebrating Queen Victoria’s birthday on May 24 goes back to 1845 in Canada, so I thought I would base a cake on the classic Victoria Sponge Sandwich. Apparently, Queen Victoria enjoyed a slice of cake with her afternoon tea and this cake was named after her.  All I have added is the maple leaf to symbolize the Canadian connection.

 

Victoria Day Sponge Sandwich
 
  • Preparation time: 30 minutes
  • Cooking time: 30–35 minutes

  • Ingredients
  • For cake
  • 170g (6 oz) self-raising flour/self rising flour (1 cup + 3 tbsp)
  • 170g (6 oz) unsalted butter, softened (¾ cup, or 1½ sticks)
  • 170g (6 oz) caster sugar/white sugar (¾ cup + 2 tbsp)
  • 3 large eggs (U.K.)/extra large eggs (N.A.)

  • For the filling and decoration
  • 115g (4 oz) unsalted butter, softened (½ cup, or 1 stick)
  • 225g (8 oz) icing sugar/powdered sugar, sifted (2 cups)
  • 4 tsp lemon juice
  • 6 tbsp raspberry jam
  • icing sugar/powdered sugar for sifting
  • red sprinkles
  • maple leaf template (I printed a shape found on the internet and made sure the size would fit on the top of the cake)

  • Equipment
  • 2 x 18cm/7 inch sandwich tins, base lined and greased


  1. Method
  2. For cake
  3. Preheat the oven to 160°C (325°F) (gas mark 3)

  4. Using a free-standing mixer or electric hand mixer, beat the sugar and butter together until they are creamy and pale yellow in colour.

  5. Next beat in the eggs, one at a time, along with a tablespoon of flour. (Adding the flour prevents any curdling)

  6. Finally, carefully fold in the rest of the flour until just combined. You want to keep as much air as possible in the mixture.

  7. Divide the mixture evenly between the two pans and level the tops. Bake towards the top of the oven on the same shelf for 30–35 minutes until firm to the touch. (When pressing a finger gently on top of the cake in the middle it should spring back and not leave a depression)

  8. Leave in the tins for 2 minutes then carefully remove from the tins and cool on a wire rack.

  9. Using an all-in-one method in a free-standing mixer
  10. The ingredients can be mixed at the same time using a free standing mixer. To make sure you get a good rise, add 1½ teaspoons baking powder.

  11. Sift the flour and baking powder together into the mixing bowl, then add the remaining ingredients and beat for 1 minute.

  12. For the filling
  13. Beat the butter, then gradually beat in the icing sugar/powdered sugar until light and creamy. (A free-standing mixer does this in no time)

  14. Warm the lemon juice and add to the butter icing.

  15. Once the sponge is cool, invert one of the sponges and place on a plate. Reserve two tablespoons of the icing, spread the remaining buttercream over the sponge, and then cover evenly with the jam. Top with the remaining sponge.

  16. For the decoration
  17. Press a piece of kitchen paper over the top of the cake to absorb any excess moisture.

  18. From the template, cut out the maple leaf, leaving the paper around it intact as you will be needing both pieces. Place the maple leaf section in the middle on top of the cake and, keeping this in place, thickly dust the icing sugar/powdered sugar around the edge. Carefully lift off the maple leaf template.

  19. Now, using the other template, cover the icing sugar/powdered sugar. While holding this in place, spread the remaining buttercream over the middle of the cake. Then sprinkle a thick layer of the red sprinkles over the buttercream and gently press down so they stay in place. Very carefully lift off the template.

Updated: July 3, 2017

Cherry Madeira Cake

Cherry Madeira Cake

 

This is a true classic cherry madeira cake and a slice is perfect with tea or coffee any time of day. The buttery, light texture has a hint of orange flavour and pieces of cherry are generously spread throughout.

 

Cherry Madeira Cake
Prepares: 8 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 1 hour 30 minutes

  • Ingredients
  • 170g (6 oz) butter (¾ cup, or 1½ sticks)
  • 170g (6 oz) caster sugar/white sugar (¾ cup + 2 tbsp)
  • 3 eggs, medium (U.K.)/large (N.A.)
  • 1 orange
  • 140g (5 oz) self-raising flour/self-rising flour (1 cup)
  • 115g (4 oz) plain flour/cake and pastry flour (⅔ cup + 2 tbsp)
  • 170g (6 oz) glacé cherries (1 cup + 1 tbsp)

  • Equipment
  • 15cm (6 inch) cake tin, greased and lined


  1. Method
  2. Preheat the oven to 160°C/325°F (gas mark 3)

  3. First, rinse the cherries under cold water and then dry them. (This prevents them from sinking when baking). Then cut them into quarters.

  4. Zest the orange and squeeze the juice from one half.

  5. Sift the flours together in a bowl and then set aside.

  6. In a large bowl cream the butter and sugar together until light and fluffy.

  7. Add the eggs, one at a time, beating well after each addition. (A little flour can be added between beating in the eggs to prevent the mixture from curdling.)

  8. Beat the orange zest into the mixture.

  9. Fold in the flours and then the glacé cherries.

  10. Finally, add just enough orange juice to give a dropping consistency.

  11. Spoon the mixture into the tin making a slight hollow in the centre with the back of the spoon.

  12. Bake in the centre of the oven for 1 hour 30 minutes or until a skewer comes out clean after being inserted into the middle of the cake. Cover the cake with a sheet of baking parchment if the top starts to brown too quickly.

  13. Remove from the oven and leave for 10 minutes before turning out onto a wire rack to cool completely.

  14. Note
  15. This cake can be frozen for up to 3 months, just defrost overnight before serving.

  16. Tips
  17. Butter that is at room temperature and not taken straight from the fridge will be softer and just right for creaming.

  18. Always use eggs that are at room temperature. I tend to keep a bowl with half a dozen eggs in on the counter so there are always eggs at room temperature ready to use.


Updated March 23, 2017

Coffee Topped Victoria Sponge

Coffee Topped Victoria Sponge

 

This version of the classic Victoria sponge is filled and topped with coffee butter icing. In the U.K. this is known as coffee cake but in North America, coffee cake can be any cake meant to accompany a cup of coffee, which is why I called this one a coffee topped Victoria sponge.

 

Coffee Topped Victoria Sponge
Prepares: 8 servings
 
  • Preparation time: 22 minutes
  • Cooking time: 30–35 minutes

  • Ingredients
  • For cake
  • 170g (6 oz) self-raising flour/self rising flour (1 cup + 3 tbsp)
  • 170g (6 oz) unsalted butter, softened (¾ cup, or 1½ sticks)
  • 170g (6 oz) caster sugar/white sugar (¾ cup + 2 tbsp)
  • 3 large eggs (U.K.)/extra large eggs (N.A.)

  • For the coffee buttercream
  • 115g (4 oz) unsalted butter, softened (½ cup, or 1 stick)
  • 225g (8 oz) icing sugar/powdered sugar, sifted (2 cups)
  • 1 tbsp coffee essence/extract

  • Equipment
  • 2 x 18cm/7 inch sandwich tins, base-lined and greased


  1. Method
  2. For cake
  3. Preheat the oven to 160C° (325°F) (gas mark 3)

  4. Using a free standing mixer or electric hand mixer, beat the sugar and butter together until they are creamy and pale yellow in colour.

  5. Next beat in the eggs, one at a time, along with a tablespoon of flour. (Adding the flour prevents any curdling)

  6. Finally, carefully fold in the rest of the flour until just combined. You want to keep as much air as possible in the mixture.

  7. Divide the mixture evenly between the two pans and level the tops. Bake towards the top of the oven on the same shelf for 30–35 minutes until firm to the touch. (When pressing a finger gently on top of the cake in the middle it shouldn’t leave a depression)

  8. Leave in the tins for 2 minutes, then carefully remove from the tins and cool on a wire rack.

  9. Using an all-in-one method in a free standing mixer
  10. The ingredients can be mixed at the same time using a free standing mixer. To make sure you get a good rise add 1½ teaspoons baking powder.

  11. Sift the flour and baking powder together into the mixing bowl. Then add the remaining ingredients and beat for 1 minute.

  12. For coffee buttercream
  13. Beat the butter, then gradually beat in the icing/powdered sugar until light and creamy. (A free standing mixer does this in no time.)

  14. Beat in the coffee essence/extract until it is well mixed in.

  15. To assemble
  16. Once the sponges are cold, carefully invert one onto a plate and evenly spread half the buttercream over. Then place the other sponge on the top and evenly spread the remaining buttercream over the top of this.

  17. To make a pattern, make straight lines through the buttercream using a fork. Just pull steadily through the surface of the buttercream. Then diagonally pull the fork through at intervals.

  18. (Click for more variations of Victoria sponge sandwiches)

  19. For more tips on cake baking, click on my ‘Tips’ section.

Updated: March 10, 2017

Classic Victoria Sponge Sandwich

Classic Victoria Sponge Sandwich

 

Classic Victoria Sponge Sandwich
Prepares: Approximately 10 slices
 
  • Preparation time: 22 minutes
  • Cooking time: 30–35 minutes

  • Ingredients
  • For cake
  • 170g (6 oz) self-raising flour/self rising flour (1 cup + 3 tbsp)
  • 170g (6 oz) unsalted butter, softened (¾ cup/1½ sticks)
  • 170g (6 oz) caster sugar/superfine sugar (¾ cup + 2 tbsp)
  • 3 large eggs (U.K.)/extra large eggs (N.A.)

  • For filling and decorating
  • 85g (3 oz) unsalted butter, softened (⅜ cup/¾ stick)
  • 170g (6 oz) icing sugar/confectioner’s sugar, sifted (1½ cups)
  • ½ tsp vanilla essence
  • 1 tbsp hot water
  • 4 tbsp raspberry jam
  • icing sugar/confectioner’s sugar, for sifting

  • Equipment
  • 2 x 18cm (7 inch) sandwich tins, base-lined and greased


  1. Method
  2. For cake
  3. Preheat the oven to 160C° (325°F) (gas mark 3)

  4. Using a free standing mixer or electric hand mixer, beat the sugar and butter together until they are creamy and pale yellow in colour.

  5. Next beat in the eggs, one at a time, along with a tablespoon of flour. (Adding the flour prevents any curdling)

  6. Finally, carefully fold in the rest of the flour until just combined. You want to keep as much air as possible in the mixture.

  7. Divide the mixture evenly between the two pans and level the tops. Bake towards the top of the oven on the same shelf for 30–35 minutes until firm to the touch. (When pressing a finger gently on top of the cake in the middle it shouldn’t leave a depression)

  8. Leave in the tins for 2 minutes then carefully remove from the tins and cool on a wire rack.

  9. Using an all-in-one method in a free standing mixer
  10. The ingredients can be mixed at the same time using a free standing mixer. To make sure you get a good rise, add 1½ teaspoons baking powder.

  11. Sift the flour and baking powder together into the mixing bowl. Then add the remaining ingredients and beat for 1 minute.

  12. For the filling and decoration
  13. Beat the butter, then gradually beat in the icing sugar/confectioner’s sugar until light and creamy. (A free standing mixer does this in no time.)

  14. Beat in the vanilla and hot water until smooth.

  15. Once the sponge is cool, invert one of the sponges and place on a plate. Spread the buttercream evenly over the sponge and then cover evenly with the jam. Top with the remaining sponge.

  16. Then press a piece of kitchen paper over the top of the cake to absorb any excess moisture and, using a small sieve, thickly dust with icing sugar/confectioner’s sugar.

  17. (Click for more variations of Victoria sponge sandwiches)

Updated: March 10, 2017

Simple Victoria Sponge Sandwich

Simple Victoria Sponge Sandwich

 

Simple Victoria Sponge Sandwich
Prepares: Approximately 10 slices
 
  • Preparation time: 12 minutes
  • Cooking time: 30–35 minutes

  • Ingredients
  • For cake
  • 170g (6 oz) self-raising flour /self rising flour (1 cup + 3 tbsp)
  • 170g (6 oz) unsalted butter, softened (¾ cup/1½ sticks)
  • 170g (6 oz) caster sugar/white sugar (¾ cup + 2 tbsp)
  • 3 large eggs (U.K.)/extra large eggs (N.A.)

  • For filling and decorating
  • 4 tbsp raspberry jam
  • caster sugar/fine white sugar for dredging

  • Equipment
  • 2 x 18cm/7 inch sandwich tins, base-lined and greased


  1. Method
  2. For cake
  3. Preheat the oven to 160C° (325°F) (gas mark 3)

  4. Using a free standing mixer or electric hand mixer, beat the sugar and butter together until they are creamy and pale yellow in colour.

  5. Next beat in the eggs, one at a time, along with a tablespoon of flour. (Adding the flour prevents any curdling)

  6. Finally, carefully fold in the rest of the flour until just combined. You want to keep as much air as possible in the mixture.

  7. Divide the mixture evenly between the two pans and level the tops. Bake towards the top of the oven on the same shelf for 30–35 minutes until firm to the touch. (When pressing a finger gently on top of the cake in the middle it shouldn’t leave a depression)

  8. Leave in the tins for 2 minutes then carefully remove from the tins and cool on a wire rack.

  9. Using an all-in-one method in a free standing mixer
  10. The ingredients can be mixed at the same time using a free standing mixer. To make sure you get a good rise, add 1½ teaspoons baking powder.

  11. Sift the flour and baking powder together into the mixing bowl. Then add the remaining ingredients and beat for 1 minute.

  12. For filling and decorating
  13. Invert one of the sponges and evenly spread with the jam. Top with the other sponge and gently press down.

  14. Then press a piece of kitchen paper over the top of the cake to absorb any excess moisture and dredge with the caster sugar/white sugar.

  15. (Click for more variations of Victoria sponge sandwiches)

Updated: March 10, 2017

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)