Steaming Deliciousness: Sponge Pudding Perfection

Steamed sponge pudding is a classic British dessert that is perfect for warming you up on a cold winter's day. The pudding is made by steaming a mixture of butter, sugar, eggs, flour, and milk in a basin over a saucepan of simmering water. The pudding is then turned out onto a plate and served with a variety of toppings, such as extra golden syrup, custard, or ice cream. The key to a successful steamed sponge pudding is to ensure that the pan does not boil dry and to allow the pudding to expand as it cooks.

Prepare your steamer and pudding basin

To prepare your steamer and pudding basin for a steamed sponge pudding, you will need a large, deep saucepan with a tight-fitting lid. You will also need a pudding basin with a capacity of around 1.2 litres or 4 cups (1 litre).

First, generously grease the pudding basin with butter or margarine. You can also add a layer of syrup, jam, or marmalade to the bottom of the basin. If you choose to do this, spoon the syrup into the basin and set it aside.

Next, prepare a circle of baking paper and kitchen foil. The circle should be about twice the diameter of the pudding basin. Pleat the baking paper by folding over an inch of paper in the centre. Repeat this step with the foil. This allows for expansion of the pudding as it cooks.

Now, cover the basin with the circle of baking paper, with the pleat in the centre of the pudding. Then, cover the paper with the circle of kitchen foil, again with the pleat in the centre. Secure the pudding very tightly around the rim with string. You can also create a carrying handle by tying the excess string across the top of the basin and tying it to the opposite side. This will help you lift the pudding out of the pan once it’s cooked.

Finally, place an upturned heatproof saucer or small trivet in the base of your large, deep saucepan. Place the pudding basin on top. Add enough just-boiled water to the pan to come halfway up the sides of the basin. Cover the pan with a tight-fitting lid.

Make the sponge mixture

To make the sponge mixture, you will need:

• 175g of self-raising flour
• 175g of caster sugar
• 3 free-range eggs, lightly beaten
• 100g of golden syrup
• 125g of butter, softened
• Zest of 1 unwaxed lemon

Some recipes suggest adding a small amount of milk to the mixture if it is too thick.

Beat the golden syrup, butter, sugar and lemon zest with an electric whisk until light and fluffy. Then, whisk in half of the eggs followed by half of the flour. Whisk in the remaining eggs and flour. The mixture should be of ''dropping' consistency. If it is too thick, add a splash of milk.

Spoon the mixture into the pudding basin

Now that you've prepared your ingredients, it's time to spoon the mixture into the pudding basin. First, grab your pudding basin, which should be well-greased and already containing your chosen topping (such as golden syrup, marmalade, or jam) at the base. If you haven't done this already, take a moment to do so now.

Next, you'll want to spoon the sponge mixture you've prepared into the pudding basin. Make sure you fill it to about 2.5 cm (1 inch) from the top. Smooth out the surface of the mixture with a spatula or the back of a spoon. This ensures that your pudding has a nice, even shape once it's done cooking.

At this point, you'll want to cover the basin with a layer of baking paper or greaseproof paper, followed by a layer of foil. This step is important because it helps to trap the steam and ensure even cooking. Cut a circle of baking paper and foil that is about twice the diameter of your pudding basin. Pleat the baking paper by folding over an inch of paper in the centre, and do the same with the foil. This pleat allows for the expansion of the pudding as it cooks.

Place the circle of pleated baking paper, with the pleat facing up, directly on top of the pudding basin. Then, cover it with the circle of foil, again making sure the pleat is in the centre. Secure the paper and foil with string, tying it very tightly around the rim of the basin. You can also create a carrying handle by crossing and tying the excess string across the top of the basin. This will come in handy when you need to lift the pudding out of the pan after it's cooked.

Cover the pudding basin

Now it's time to cover the pudding basin. First, you'll need to cut a circle of baking paper and kitchen foil. The circle should be about twice the diameter of the basin, with a 2.5cm (1-inch) pleat in the centre. You can create the pleat by folding over an inch of paper or foil in the centre. This will allow the pudding to expand as it cooks.

Cover the basin with the circle of baking paper, with the pleat facing down and in the centre of the pudding. Then, cover the paper with the circle of kitchen foil, again with the pleat in the centre. Secure the coverings by tying string very tightly around the rim of the basin. You can also create a carrying handle by tying the excess string across the top of the basin and securing it on the opposite side. This will help you lift the pudding out of the pan once it's cooked.

Trim any excess paper and foil, leaving a 2.5cm (1-inch) border. Turn the edges in on themselves to seal. Your pudding basin is now covered and ready for steaming!

Steam the pudding

Now that your steamer is ready and your pudding mixture is in the pudding basin, it's time to start steaming! Place the pudding basin in the centre of the upturned bowl or saucer in the saucepan. Make sure the water level in the saucepan is about halfway up the sides of the basin. This is important to ensure even cooking and to prevent the pan from boiling dry. Cover the saucepan with a tight-fitting lid to trap the steam inside.

Place the saucepan over a medium-low heat and let the water simmer gently. Maintain this heat level for the duration of the steaming process, which can range from 1 1/2 hours to 2 1/2 hours, depending on the recipe. It's crucial to keep an eye on the water level and top it up with boiling water if it gets too low. Do not let the pan boil dry as this can affect the cooking process and even damage your cookware.

To check if your steamed sponge pudding is cooked, carefully remove the lid and use a skewer to poke through the foil and baking paper into the centre of the pudding. If the skewer comes out clean or with a few crumbs, your pudding is ready. If there is still wet mixture on the skewer, return the pudding to the steamer for another 15 to 20 minutes, then check again.

Once the pudding is cooked, turn off the heat and carefully lift the basin out of the water. Be cautious as the basin will be hot. Let the pudding rest for about 5 minutes before removing the foil, baking paper, and string. Loosen the sides of the pudding by running a knife around the edge, then carefully invert the basin onto a plate.

Frequently asked questions