Steaming Softness: The Art Of Steamed 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, and flour, resulting in a light and feathery texture. The key to achieving the perfect steamed sponge pudding is to ensure that the mixture is smooth and well-combined before steaming, and to cook it for long enough so that it is cooked through. The pudding can be served with a variety of toppings and sides, including extra syrup, custard, ice cream, or cream.

Preparing the steamer

To prepare the steamer for your steamed sponge pudding, you will need a large, deep saucepan with a tight-fitting lid. Place an upturned heatproof saucer or small trivet in the bottom of the saucepan. You can also use a snugly fitting upturned bowl instead of a saucer or trivet. This will help to keep the pudding basin off the bottom of the pan and prevent any rattling noise.

Next, you will need a pudding basin that fits comfortably inside the saucepan. The size of the basin will depend on the recipe you are following, but it should typically be around 1.2 litres or 2 pints. Generously butter the inside of the basin and pour your chosen syrup, jam, or golden syrup into the base. Some recipes suggest greasing the basin with margarine or using baking paper or greaseproof paper instead of butter.

Once you have prepared the pudding basin, place it on top of the saucer or trivet in the saucepan. Add enough just-boiled water to the pan so that it reaches halfway up the sides of the basin. The water level should be maintained throughout the steaming process, so keep a kettle of hot water nearby to top up the pan as needed.

Cover the pan with its tight-fitting lid and place it over a low to medium-low heat. Allow the water to simmer gently, ensuring that the pan does not boil dry. The pudding will now be ready to steam.

Making the sponge mixture

To make the sponge mixture, you will need butter, caster sugar, eggs, self-raising flour, and milk. Some recipes also call for lemon zest, extra golden syrup, and/or vanilla extract.

Firstly, beat the butter and sugar together until the mixture is light and fluffy. You can use an electric whisk or a food processor for this step. Next, whisk in half of the eggs followed by half of the flour. Then, whisk in the remaining eggs and flour. If the mixture is very thick, add a splash of milk to thin it out. The mixture should be a dropping consistency.

Once you have a smooth mixture, it is ready to be spooned into the pudding basin. Smooth the surface of the mixture and cover the basin with a layer of baking paper and then foil, securing it with string.

Cooking the pudding

First, generously grease a 1.2-litre pudding basin and put your chosen topping in the base. Boil a kettle of water. To prepare your steamer, put a snugly fitting upturned bowl in the base of a large, deep saucepan, big enough to hold the pudding.

Now, prepare the sponge mixture. Beat the butter, sugar, and lemon zest with an electric whisk until light and fluffy. Whisk in half of the eggs followed by half of the flour. Then, whisk in the remaining beaten eggs and flour. The mixture should be a just-dropping consistency. If it is very thick, add a splash of milk.

Spoon the mixture into the pudding basin and smooth the surface. Cover the basin with a circle of baking paper, with a pleat in the centre of the pudding, then cover in the same way with foil. Secure the pudding very tightly around the rim with string. Create a carrying handle by tying the excess string across the top of the basin and tying it under the string on the opposite side – this will help you lift the pudding out of the pan once it’s cooked.

Place the pudding basin on top of an upturned heatproof saucer or small trivet in a large, deep saucepan. 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 and place over a low heat. Allow to steam in the gently simmering water for 1¾ to 2½ hours, adding more water to the pan if necessary. Make sure the pan does not boil dry.

The pudding is done when a skewer inserted into the centre of the pudding (through the foil and baking paper) comes out clean. When done, turn off the heat and carefully lift the basin from the water. Leave to stand for 5 minutes. Cut the string from the basin and discard the kitchen foil and paper. Run a knife around the edge of the pudding to loosen the sides, carefully turn out onto a deep plate and remove the basin.

Testing if the pudding is cooked

Testing if your steamed sponge pudding is cooked is a crucial step to ensure it is ready to be served. Here is a detailed guide to help you determine if your pudding is cooked perfectly:

Testing the Pudding:

• The first method to check if your steamed sponge pudding is cooked is by inserting a skewer through the foil and parchment paper lid into the centre of the pudding.
• If the skewer comes out clean, without any wet batter sticking to it, your pudding is done.
• However, if the skewer has some wet batter on it, don't worry. Simply return the pudding to the steamer and allow it to cook for a further 15 to 20 minutes.
• After this additional cooking time, use the skewer method again to test if the pudding is cooked through.

Additional Tips:

• It is important to note that the total cooking time for a steamed sponge pudding can vary depending on the size of the pudding. For a 1-litre pudding basin, the cooking time is typically around 90 minutes.
• If you are using individual pudding moulds, the steaming time is reduced to 45 to 50 minutes.
• Remember to keep the pan covered during the initial cooking stage to prevent a flat, heavy sponge.
• Always keep an eye on the water level in the pan and top it up with boiling water if it gets too low.
• Once the pudding is cooked, remove the basin from the steamer and let it stand for a few minutes before turning it out onto a serving plate.

By following these testing and cooking tips, you can ensure your steamed sponge pudding is cooked to perfection and ready to be enjoyed!

Serving suggestions

There are many ways to serve a steamed sponge pudding. Here are some suggestions:

Custard

The most popular option is to serve the pudding with custard. This can be vanilla custard or, for a more indulgent option, custard made with golden syrup or honey butterscotch sauce. A large jug of custard is essential, and it is encouraged to be generous with the serving!

Cream

If custard is not to your taste, then cream is another classic option. Plenty of cream is encouraged!

Syrup

If you have chosen to make a syrup sponge pudding, you could add an extra drizzle of syrup over the top of the pudding before serving. Lyle's Golden Syrup is a popular choice for this.

Fruit

Steamed sponge pudding can be served with a variety of fruits and sauces. For example, it can be served with a blackberry sauce, spiced pears, or a blueberry sauce. Alternatively, you could try a toffee apple sponge pudding, or a raspberry and white chocolate sponge pudding.

Other sauces

There are many other sauce options to accompany a steamed sponge pudding. You could try a chocolate sauce, an orange sauce, or a vanilla sauce.

Frequently asked questions