Steaming A Classic: Sponge Pudding In A Slow Cooker

Steamed sponge pudding is a traditional British dessert that is either sweet or savoury. The Christmas Pudding is an exception to the sponge rule, as it is packed with dried fruit and alcohol. Preparing classic steamed puddings in a slow cooker is less time-consuming and more cost-effective than steaming for hours on a stove-top. This method is also fuss-free and convenient, as the slow cooker generates the steam required to cook the sponge. The pudding is cooked in a heatproof bowl, surrounded by water that creates steam. The slow cooker's size and the number of ramekins used determine how many puddings can be cooked at once. The pudding is ready when it bounces back after being gently pressed.

Preparing the ingredients

Ingredients:

• Butter (unsalted)
• Self-raising flour or plain flour with a teaspoon of baking powder
• Caster sugar (refined or unrefined) or granulated sugar
• Golden syrup (any brand)
• Lemon (for juice)
• Milk (semi-skimmed or full fat)
• Eggs
• Vanilla extract (optional)

Step 1:

Start by greasing a 1.5-pint or 2-pint pudding basin with butter. You can use a plastic lidded pudding basin designed for steamed puddings to avoid the hassle of pleating and tying string for a ceramic bowl.

Step 2:

In a mixing bowl, beat the butter and sugar together until the mixture becomes pale, light, and fluffy. This process should take a couple of minutes. You can use a freestanding mixer, a hand-held electric mixer, or a plain wooden spoon for this step.

Step 3:

Whisk or beat in half of the beaten eggs, followed by half of the flour. Continue whisking or beating for a couple of minutes. Then, add the remaining eggs and flour, along with the milk. Whisk or beat the mixture again for another minute.

Step 4:

The batter should have a soft, dropping consistency. If it seems too thick, add a splash of milk to thin it out. You can also add a teaspoon of vanilla extract to enhance the flavour.

Step 5:

In a separate microwave-safe bowl, combine 200 grams of golden syrup with the juice of half a lemon. Microwave this mixture for about 20 seconds and then stir to combine. Alternatively, you can simply pour golden syrup into the bottom of the pudding basin without adding lemon juice.

Step 6:

Carefully spoon the sponge batter on top of the golden syrup in the pudding basin. Make sure the batter stays on top of the syrup and does not mix into it. Smooth out the surface of the batter.

Step 7:

Cover the pudding basin with a lid or create a homemade lid using greaseproof paper, kitchen foil, and string. This step is important to ensure that no water gets into the pudding during the steaming process.

Now that your ingredients are prepared, you can move on to the next steps of steaming your delicious sponge pudding in the slow cooker!

Mixing the batter

First, grab a large mixing bowl and a wooden spoon or, if you prefer, an electric hand mixer. Add your butter and sugar to the bowl and beat them together until the mixture is pale, light, and fluffy. This usually takes a couple of minutes, and you'll know it's ready when the sugar is completely dissolved and the mixture has a smooth consistency.

Next, you'll want to add the eggs. It's important to do this gradually, so start by adding about half of your beaten eggs to the mixture, along with half of your flour. Beat this in for a couple of minutes, and then add the remaining eggs and flour. You can also add the milk at this stage. Whisk or beat the mixture again for another minute or so.

At this point, you should have a soft, dropping batter. If it seems too thick or dry, add a splash more milk to thin it out. You can also add a teaspoon of vanilla extract for extra flavour.

Now, it's time to prepare the syrup. Grab a microwave-safe bowl and pour in your golden syrup. Add a squeeze of lemon juice to the syrup—about half a lemon's worth—and give it a quick stir. Pop this in the microwave for around 20 seconds to loosen it up.

Take your greased pudding basin and pour the syrup mixture into the bottom. Now, carefully spoon your sponge batter on top of the syrup, making sure it stays separate and doesn't mix in. Smooth out the batter, and you're almost ready to pop it in the slow cooker!

Before you cook your pudding, it's a good idea to create a barrier between the basin and the slow cooker to prevent the bottom of your pudding from burning. You can do this by placing a small piece of aluminium foil or a tea towel at the bottom of the slow cooker, then carefully placing your pudding basin on top.

Using a slow cooker vs. saucepan

Using a slow cooker to steam a sponge pudding is a convenient, low-fuss method that produces a delicious, light and fluffy dessert. The slow cooker generates the steam required to cook the sponge, and the pudding basin is filled with water to create steam. This method is also more budget-friendly than steaming on a stove-top for hours.

On the other hand, using a saucepan on a stovetop to steam a sponge pudding requires more attention and time. The process involves placing a pudding basin with the sponge mixture on top of an upturned saucer inside a large, deep saucepan. Boiled water is then poured inside, reaching about halfway up the sides of the basin. The pan is covered with a lid and steamed on low heat for around 1 hour 30 minutes to 2 hours. It is important to keep an eye on the pan to ensure it doesn't boil dry, and more boiled water may need to be added.

Both methods will produce a delicious steamed sponge pudding, but the slow cooker option is more convenient and hands-off, allowing you to forget about it for the couple of hours it takes to cook. The saucepan method requires more attention and monitoring to ensure the water level is maintained and the pudding is steamed properly.

How to serve

Once your steamed sponge pudding is cooked, carefully remove it from the slow cooker. Be very careful, as it will be extremely hot!

If you have used cling film or foil to cover your pudding, remove it and run a knife around the edge of the bowl. Place a plate on top of the bowl and rotate it so that the plate is on the bottom, then slowly lift the bowl off.

Let the syrup gently flow out of the bowl and pool around the pudding.

If you're an absolute glutton like me, add a little extra syrup to the top of the sponge before serving.

Serve your steamed sponge pudding with warm custard, clotted cream, or ice cream.

Enjoy!

Reheating and storing

Leftover steamed pudding can be stored in an airtight container in the fridge for up to 4-5 days. It can also be frozen within a food container for up to 3 months.

To reheat a whole pudding, place it back into the pudding cooking dish or a similar heatproof container and pop it back into the slow cooker on high until it is reheated to your liking. Alternatively, place the pudding in an oven-proof dish, cover the top, and reheat in a hot oven for 10-15 minutes. For faster reheating, a microwave can be used and will take only a few minutes to reheat to piping hot.

If you are reheating individual portions, you can reheat them in the microwave for about 3-4 minutes.

Frequently asked questions