Steamed vanilla sponge with butterscotch sauce & custard

Steamed vanilla sponge with butterscotch sauce & custard

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(2 ratings)

Prep: 20 mins Cook: 2 hrs

More effort

Serves 4
Finish Sunday lunch with John Torode's indulgent and nostalgic steamed pud

Nutrition and extra info

Nutrition: per serving

  • kcal1308
  • fat75g
  • saturates43g
  • carbs148g
  • sugars98g
  • fibre2g
  • protein18g
  • salt1.47g
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Ingredients

    For the sponge

    • 250g butter, softened, plus extra for greasing
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 250g caster sugar
    • 4 egg
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 1 tsp vanilla extract
    • 250g flour
      Flour

      Flour

      fl-ow-er

      Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

    • 1 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 50ml milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    For the custard

    • 250ml milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

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

    For the butterscotch sauce

    • 75g caster sugar
    • 25g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 50ml double cream

    Method

    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.

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    Comments (11)

    g00df00d's picture

    The butterscotch sauce was great but the sponge was absolutely awful so I'll stick to my own steamed sponge recipe in future and use the sauce to ring the changes! I've been making "proper" custard, using a similar recipe, for years and find that a little cornflour prevents lots of sauces from curdling/separating while cooking. The custard is wonderful in trifle!

    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
    4

    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
    3

    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

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