Steamed Jam Sponge
A traditional British dessert dish consisting of a steamed sponge cake with jam
Serves: 6 - 8
- 3 Tablespoons of Rasberry Jam.
- 175g Self-Raising Flour
- 1 Rounded Teaspoon of Baking Powder
- 175g Softened Butter
- 3 Large Eggs
- 175g Caster Sugar
After buttering the basin add 3 tablespoons of Rasberry Jam to the bottom. In a large mixing bowel sift the flour and baking powder into it. Add the softened butter, sugar, and eggs. Whisk together with an electric hand whisk for around 2 minutes until it is well mixed. Spoon the mixture into the basin and smooth the top out with a large spoon.
Lay some greaseproof paper onto the work surface and the same size of foil on top of it. Be careful to ensure that you have it large enough to cover the top of the basin with extra to wrap around the sides. Form a pleat in both the paper and the foil together and place over the top of the basin with the foil uppermost. Carefully smooth the foil and paper down around the basin and tie in place with some string. Form a "handle" of string over the top of the basin to enable you to lift the basin in and out of the steamer.
Steam the pudding for 2 hours making sure to check the water level every 30 minutes to ensure that it doesn't boil dry.
Listed in the Sweet Sauce section of the website.
Ninety Sweet Pudding Recipes. Savoury Puddings. Sweet Souces. PastryFully illustrated in colour. Indexed.
Ninety Sweet Pudding Recipes. Savoury Puddings. Sweet Sauces. PastryFully illustrated in colour. Indexed.