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Steamed Jam Pudding

The classic British steamed sponge: a light creamed sponge cooked over simmering water in a basin, turned out with a cap of hot raspberry jam running down the sides and served with pouring custard.

SnacksMainsVegetarian
65 min15 prep · 50 cookEasy682 kcalper serving
Steamed Jam Pudding

Instructions

  1. Grease a 300 ml pudding basin generously with butter, right up over the rim. Spoon 2 tbsp of raspberry jam into the bottom and set the basin aside. Stand a trivet, upturned saucer or folded tea towel in a deep pan, pour in boiling water to a depth of about 3 cm and keep it at a bare simmer.
  2. In a small bowl, cream 30 g of softened unsalted butter with 30 g of caster sugar, using a wooden spoon or hand whisk, for 3-4 minutes until visibly paler and fluffy, this is what lifts the sponge, so do not rush it.
  3. Beat 1 beaten medium egg into the creamed mixture a little at a time, along with 0.25 tsp of vanilla extract, adding a teaspoon of the measured flour if it looks like curdling.

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Per serving

682kcal
14gprotein
89gcarbs
32gfat
4gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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