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This recipe is for a steamed jam sponge pudding. This recipe for sponge pudding could exchange the jam for lemon curd or golden syrup, or add some dried fruit to the sponge mix. Alternatively, you could exchange 25g of the flour for cocoa powder to make a chocolate sponge pudding and serve with a hot chocolate sauce.
 Ingredients
50g unsalted butter, plus extra for greasing
60g caster sugar
2 large eggs
100g self-raising flour
A few drops vanilla extract
1 tablespoon milk
50g strawberry jam
Mise en place
1. Lightly butter two 2cm individual pudding basins.
2. Cut two circles of greaseproof paper to fit over the basins. Lightly butter one side.
3. Break the eggs into a clean bowl and whisk together.
4. Weigh and measure all the ingredients.
Method
1. Place the butter and sugar into a large clean bowl and whisk together until the mixture becomes light and fluffy.
2. Slowly whisk in the beaten egg a little at a time. If you find that the mixture begins to separate, fold in a touch of flour and then continue adding the beaten egg.
3. When all the egg has been incorporated into the mixture, add a few drops of vanilla extract.
4. Sieve the flour into your mixture and using a metal spoon, gently fold into your mixture.
5. Add a tablespoon of milk and mix well.
6. Spoon the mixture into the greased basins to about two-thirds full.
7. Place on the circles of greaseproof paper (butter side down) and fasten with an elastic band or a length of string to make the sponges water tight.
8. Meanwhile, half fill the bottom of a steamer with boiling water and place on the hob. The water needs to be kept at a gentle rolling boil. Place in the sponge puddings and place a tight lid onto the steamer and steam the sponge puddings for about 30 minutes or until they are firm to touch when pressed with your fingers. Keep an eye on the water in the steamer and top it up with more boiling water if necessary to stop the steamer from boiling dry.
9. As the sponge puddings are happily steaming away, place the jam in a small saucepan and add a touch of water. Place it on the hob and gently heat until the jam becomes a touch runny.
10. When cooked, remove the sponge puddings from the steamer and turn out of the basins onto warmed plates. Spoon over each sponge pudding with some of the hot jam and serve. These jam sponge puddings are nice served with a hot homemade custard (crème anglaise).
- You can, of course, exchange the jam for lemon curd or golden syrup, or add some dried fruit to the sponge mix before steaming. Or, exchange 25g of the flour for cocoa powder to make a chocolate sponge pudding and serve with a hot chocolate sauce.
- Take extra care with hot jam and syrup as they get very, very hot.
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