Steamed vanilla sponge with butterscotch sauce & custard

Steamed vanilla sponge with butterscotch sauce & custard

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(2 ratings)


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Cooking time

Prep: 20 mins Cook: 2 hrs

Skill level

Moderately easy


Serves 4

Finish Sunday lunch with John Torode's indulgent and nostalgic steamed pud

Nutrition and extra info

Nutrition info

Nutrition per serving

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For the sponge

For the custard

  • 250ml milk
  • 2 egg yolks
  • 25g caster sugar
  • 2 tsp cornflour
  • few drops vanilla extract

For the butterscotch sauce

  • 75g caster sugar
  • 25g butter
  • 50ml double cream

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  1. Butter a 1.5-litre pudding basin. To make the sponge, cream the butter and sugar in a mixing bowl until pale and fluffy. Add the eggs, one at a time, mixing well between each addition, then add the vanilla extract.
  2. Sift the flour and baking powder into the bowl and fold into the sponge mixture, ensuring there are no lumps of flour remaining. Finally, stir the milk into the mixture.
  3. Fill the basin with the sponge mixture and cover with a double layer of buttered foil and baking parchment, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the basin. Steam for 2 hrs until an inserted skewer comes out clean.
  4. To make the custard, bring the milk to the boil. In a bowl, beat together the yolks, sugar, cornflour and vanilla extract. Pour the scalded milk over the egg mix and beat well. Return to the pan and place over a low heat, stirring for a few mins until the mix begins to thicken. Take off the heat and leave to cool.
  5. For the butterscotch sauce, dissolve the sugar with 2 tbsp water over a low heat. Bring to the boil; do not stir. When the sugar has turned into a dark, golden caramel, whisk in the butter. Remove from the heat and stir the cream through.
  6. When the sponge is cooked, turn out onto a plate, drizzle with the butterscotch sauce and serve with the custard.

Recipe from Good Food magazine, November 2011

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Show comments
kerrie-berrie1's picture

I've never made a steamed pudding before, does adding suet give it the traditional taste or does it not matter? I like the pudding itself in steamed puddings but not the sauces that most put on it prior to steaming. I'd rather have plain pudding with custard, no fruit, treacle, golden syrup (yuck, its like eating a bag of sugar).

pastypete's picture
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Made it with s/r flour on several occasions and it's turned out superb. Delicious and light, a great crowd pleaser that tastes even better with cream poured over as well.

tricia1802's picture

This I would love, the calories I wouldn't so sadly I'm giving this a miss. Such hardship!

mat8kat's picture
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Butterscotch sauce is great. Sadly the pudding our hosts had made hadn't cooked after two hours but a hot oven fixed it.
Quantities seemed odd. The custard and sauce were spot on for four but we only needed about half of the pudding part - still, that reduced the calories. You could certainly tell you'd been at the sugar afterwards!
I shall be stealing the sauce for sticky toffee pudding purposes.

marychef's picture

Are those calories correct? Crikey !!!

susiebonnie's picture

Surely as there is baking powder in this recipe then the flour will be plain !!!

stevesbird's picture

Jerseyboy - this is going to be self raising flour and not plain flour.

carol101261's picture

I'm going to try it with S/R once I've worked out the parchment/foil thing!

sullie's picture

Hi Jerseyboy,as far as i know when it says flour they mean plain flour so give it a go and let me know how it turns out, it looks really good.

andyh1963's picture

Is this plain flour or self raising please... probably look an idiot asking but don't want to waste anything... thanks