Steamed Sponge Pudding

Steamed Sponge Pudding

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  • Prep Time


  • Total Time


  • Servings



  • 225

    g (½ lb) [1½ cups] self-raising flour

  • 100

    g (3½ oz) [½ cup] caster sugar

  • 2

    medium eggs, beaten

  • 3

    tbsp milk

  • 3

    tbsp strawberry jam (for topping)


Spoon the jam into the base of a 1.2l (5 cup) greased pudding basin with bottom lined with parchment paper. Sift the flour into a bowl and set aside. Add the sugar and eggs to another bowl and cream until light and fluffy. Gradually add the beaten eggs and the milk, alternating with a little of the flour to prevent curdling. When all the eggs have been incorporated gently fold in the remainder of the flour until all the ingredients are combined. Turn the batter into a pudding basin. Cover with a pleated sheet of buttered greaseproof (waxed) paper then cover with a sheet of kitchen foil. Tie securely in place then sit on a trivet or upturned plate in a large saucepan. Pour in enough boiling water to come half way up the sides of the pudding basin. Cover with a lid, bring to a boil and steam for 90 minutes, topping up the water and needed. When the sponge pudding is firm and has cooked, remove from the saucepan. Take off the coverings and invert a plate on top. Now invert the pudding and allow to slip out of the bowl. Serve hot, accompanied by custard.


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