All Easy Recipes. Cook all that you can cook. Steamed Jam Pudding
(Jam Sponge)
What You Need:            (To Serve: 4 to 6)
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  • 1 tablespoon plus pound butter, softened
  • cup sugar
  • 2 tablespoons plus 1 cups flour
  • 2 eggs
  • 2 tablespoons milk
  • teaspoon double-acting baking powder
  • A pinch of salt
  • cup raspberry jam

  • How To Cook:
    1. Using a pastry brush, coat the bottom and sides of a 6-cup English pudding basin or plain mold with 1 tablespoon of the softened butter. Set aside.

    2. In a large mixing bowl, cream the remaining butter, sugar and 2 tablespoons of the flour together by mashing and beating them against the sides of the bowl with a spoon until they are light and fluffy.

    3. Beat in the eggs, one at a time, and then add the milk. Combine the remaining 1 cups of flour with the baking powder and salt and sift it gradually into the batter, beating constantly.

    4. Spread the raspberry jam on the bottom of the mold and pour in the batter. Cover with a lid or with a circle of lightly buttered paper. Tie a damp, floured towel around the mold, following the procedure described in the recipe for steak-and-kidney pudding.

    5. Place the mold in a large pot or saucepan and pour in enough boiling water to come about three fourths of the way up the sides of the mold.

    6. Bring the water to a boil over high heat, cover the pot tightly, then reduce the heat to its lowest point, and steam the pudding for 1 hours.

    7. Do not let the water come to a boil again; if necessary place an asbestos mat under the pot. Replenish the water in the steamer with additional boiling water as it cooks away.

    8. To unmold and serve the pudding, remove the lid or paper cover and the towel, and wipe the outside of the mold dry. Run a knife around the inside edges of the mold and place an inverted serving plate over it.

    9. Grasping the mold and plate firmly together, turn them over. The pudding should slide out easily. Serve it at once, accompanied, if you like, with hot custard sauce.

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