As-you-like-it steamed pudding

As-you-like-it steamed pudding

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(11 ratings)

Prep: 15 mins Cook: 3 hrs


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


  • butter, for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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 is a dairy product made from separating whole milk or cream into fat and…

  • 175g/ 6oz caster sugar
  • 3 eggs



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

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



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

  • 1 tsp vanilla extract


  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, questions and tips

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Ethan R's picture
Ethan R
12th Apr, 2020
cream the butter before adding in the rest of the ingredients to prevent a lumpy mixture
15th Apr, 2019
So surprisingly easy to make, I bought a fairly cheap pudding bowl with lid to cut out having to mess about with the parchment one and I’m glad I have bought it as will be making more of these! Ingredients were basic ones I had around so it was cheap, filling, comforting and looks like it is much harder than it is. I have a big stock pot and this was the only thing big enough to fit a steamer tin in.
5th Apr, 2015
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!
11th Dec, 2014
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!
maggiebleksley's picture
26th Nov, 2017
How on earth do people manage to find a pan deep enough to hold a pudding basin on top of an upturned dish, then cover with a lid???? I tried putting the minimum possible sized pudding basin on top of very small shallow overturned dish, inside my cocotte and the dish was a good two inches above the rim. How can I cover that?
26th Mar, 2017
I cooked this pudding last week and it was fantastic, I'm wondering if it is possible to freeze this pudding in portions so when my men have the urge to want a pudding they can just help themselves instead of having to wait for 2 1/2 hrs
goodfoodteam's picture
30th Mar, 2017
Thanks for your question. We haven't listed this pudding as freezable as we think it's absolutely at its best when served straightaway. However, it'll still be pretty good if frozen, defrosted, then given a quick blast in the microwave. We hope they enjoy!
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