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You are here: Home / Puddings / Steamed syrup sponge pudding

Steamed syrup sponge pudding

June 15, 2010 by Becs 2 Comments

Steamed syrup sponge, drizzled with custard

On a Sunday, I love nothing better than a roast beef supper followed by an indulgent slice of steamed syrup sponge pudding topped with custard. A great British favourite that’s simple to make but tastes divine.

For this recipe you will need a steamer. Use the biggest basket and make sure it is deep enough to hold your pudding bowl.

1hr 45mins – Prep time: 15mins – Cooking time: 1 ½hrs

{Serves: 6}

Ingredients

  • 4oz caster sugar
  • 4oz margarine, room temperature
  • 4oz self raising flour, sieved
  • 2 large eggs, room temperature
  • 6 tbsp golden syrup
  • 1tsp vanilla essence
  • 1/2tsp baking powder

You’ll also need…

  • A glass bowl, about 16cm diameter
  • A steamer
  • Parchment paper
  • String

Instructions

  1. Lightly grease the glass bowl with some oil or butter. Then add the golden syrup to the bowl.
  2. In a mixing bowl, whisk sugar, eggs and vanilla essence until frothy and light.
  3. Bit by bit, add the flour, baking powder and margarine into the batter, until smooth and creamy.
  4. Scoop the batter gently into the glass bowl.
  5. Take a piece of parchment paper and create a pleat in the middle of it (this allows for air expansion when the pudding cooks). Place over the top of the bowl. Then add a layer of foil over the top of the parchment.
  6. Take the string, and wrap it around the top of the bowl, tying the foil and parchment to the bowl. Trim any excess off with scissors.
  7. Place in the steamer and cook for 1½ hours. Take care when removing it!
  8. Cut off string and remove parchment and foil. Place a plate on top of the bowl, then invert. The pudding will slide out easily.
  9. Serve with custard, or ice cream, or both!

Filed Under: Puddings

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Comments

  1. Bonida Kimbrough says

    October 16, 2015 at 7:27 pm

    I am from America and I don’t know what a steamer is and have never made steamed sponge or any of the amazing sounding foods from there. Would love an illustrated cookbook, LOL. What is the purpose of making a pleat in the parchment paper if you are going to securely tie a string around the foil?

    Reply
    • Becs says

      October 26, 2015 at 5:06 pm

      Hi Bonida

      Really sorry that I haven’t replied sooner but I’ve just come back from my honeymoon!

      A steamer isn’t a UK thing, it’s just a vegetable steamer! Like this: http://www.amazon.com/Oster-CKSTSTMD5-W-5-Quart-Steamer-White/dp/B00519EDIA/ref=zg_bs_678541011_6
      Or you can also use a double boiler like this: http://www.amazon.com/T-fal-Specialty-Stainless-Phenolic-Cookware/dp/B0046K5ZS2/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1445878384&sr=1-3&keywords=double+boiler

      I personally don’t have enough room in my kitchen for the double boiler but I use the vegetable steamer regularly anyway!

      The reason you create a pleat is so that if the pudding expands, there’s room for it to grow – simple as that!

      Reply

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Hi! I'm Becs, one half of a newlywed couple from Leeds. I really love baking and a lot of the things I make are dairy-free since Mr LTT is dairy intolerant. Sometimes I make healthy stuff too. My desert island food would be dim sum!

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