Steamed Jam Sponge Pudding
Ingredients and Method
- 175g Self-raising Flour
- 175g Softened Butter
- 175g Caster Sugar
- 3 tbsp Jam
- 1 tsp Baking Powder
- 3 Large Eggs
- Butter the inside of a 900ml pudding basin and drop 3 tablespoons of jam into it. Beat the sugar and butter together in a mixing bowl until smooth and whisk the eggs in 1 at a time until you have a very smooth consistency.
- Sift the flour into the bowl and fold in gently until the flour is fully incorporated into the mixture. Spoon the mixture into the basin, filling it up to around 2cm below the rim.
- Create a lid to cover the basin using greaseproof paper and foil (see our how to steam a pudding tutorial for advice) and tie it to the rim. Place the basin into a steamer or lidded pan and fill the pan so that the water level comes to around half way up the pudding basin.
- Steam for 2 hours, ensuring that the water level does not drop below a quarter of the way down the pudding basin by topping back up to half way. Once steamed, lift the basin out of the pan, remove the lid and turn the pudding out onto a plate (see our tutorials for guidance). Enjoy!