As-you-like-it steamed pudding

As-you-like-it steamed pudding

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(3 ratings)

Prep: 15 mins Cook: 3 hrs

Easy

Serves 6
A steamed basin sponge hits the spot every time and uses up half-full jars of marmalade, syrup or jam - serve hot with custard!

Nutrition and extra info

Nutrition: per serving

  • kcal508
  • fat27g
  • saturates16g
  • carbs59g
  • sugars40g
  • fibre2g
  • protein6g
  • salt0.8g
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Ingredients

  • butter, for greasing
    Butter

    Butter

    butt-err

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

  • custard, to serve (optional)

For the topping

  • 4 tbsp jam (we used strawberry), marmalade, curd, golden syrup or chopped stem ginger (or 200g/7oz canned fruit, drained and roughly chopped)

For the sponge

  • 175g/ 6oz butter, softened
    Butter

    Butter

    butt-err

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

  • 175g/ 6oz caster sugar
  • 3 egg
    Eggs

    Egg

    egg

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

  • 175g/ 6oz self-raising flour
  • 1 tbsp milk

    Milk

    mill-k

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

  • 1 tsp vanilla extract

Method

  1. Generously grease a 1.2-litre pudding basin and put your chosen topping in the base. Boil a kettle of water. To prepare your steamer, put a snugly fitting upturned bowl in the base of a large, deep saucepan, big enough to hold the pudding.

  2. Put the ingredients for the sponge in a food processor and blend until smooth (but don’t overwork the mix), then tip into the pudding basin. Cover with a lid made of baking parchment and foil, and tie with string to secure (see step-by-step). Stand the pudding on the upturned bowl in your saucepan. Pour in enough hot water to come halfway up the side of the pudding basin. Set over a medium heat and bring to the boil. Cover the pan with a tight-fitting lid, lower the heat to a gentle simmer and leave to steam for 2½ hrs, topping up with boiling water if the level gets too low.

  3. Check the pudding is cooked by inserting a skewer through the foil and parchment lid into the centre of the pudding. If the skewer still has some wet mixture on it, return the pudding to the steamer for a further 15-20 mins, then check again. Once cooked, uncover and turn the pudding onto a plate. Serve straight away with custard, if you like.

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Comments (2)

jennybakes123's picture
5

This was the first thing I ever steamed - it couldn't have been easier! I even forgot to grease the bowl but after loosening with a palette knife and a tap on the bottom of the bowl it just popped onto the plate in its steamy jammy entirety. It took less than five minutes to prepare and provided an impressive and deeply comforting family pudding, entirely made from store cupboard ingredients. Perfect for the mood when you fancy baking something which looks like it took enormous effort and skill and tastes deliciously light and sweet, but can't be bothered to go to the shop or spend hours slaving in the kitchen (which, for me, is every weekend). And it used up the leftover apricot jam from icing the Christmas cake! Can't recommend enough for a first time steamer, go on give it a go!

kingthorpe's picture

Wonderfully quick easy and light pudding! I used a mixture of ginger and whiskey plus "Dumpsie Dearie" jam. I put it in ordinary steamer rather than a pot with a saucer
and water up the sides and it cooked in about 2 and a half hours. Would probably add a handful of dried fruit or glace cherries next time. Perhaps also make it a golden syrup topping too. Do try it- will easily serve 6 greedy folk!

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