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Steamed Jam and Sponge Pudding topped with fresh raspberries.
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5 from 2 votes

Steamed Jam Sponge Pudding (Northamptonshire Pudding)

Steamed jam sponge pudding is a true classic in the world of British desserts. It’s easy to make and delivers an immensely comforting sweet and sticky dessert that is perfectly complemented by a generous drizzle of custard or cream.
Prep Time15 minutes
Cook Time1 hour 45 minutes
Total Time2 hours
Course: Dessert, Pudding
Cuisine: British, East Midlands, Midlands, Northamptonshire
Diet: Vegetarian
Servings: 6
Calories: 270kcal

Equipment

  • 1 0.9 litre Pudding basin
  • 1 Very large lidded saucepan it must be big enough to hold the basin with the lid on
  • 1 trivet

Ingredients

  • 75 g Caster sugar
  • 60 g Butter room temperature and soft
  • 120 g Plain flour all-purpose
  • 1 teaspoon baking powder
  • 2 Eggs large, free-range
  • 120 g Raspberry jam

Instructions

  • Prepare the pudding basin by greasing the inside well with butter.
  • Put a full kettle of water on to boil.
  • Sift the flour and baking powder together.
  • Cream the butter and sugar using electric beaters until pale and fluffy.
  • Beat in one egg.
  • Briefly beat in 1 tablespoon of flour (this stops the batter from splitting).
  • Mix in the second egg, ¼ of the jam and the vanilla extract.
  • Fold in the remaining flour using a large metal spoon. Keep mixing until the batter is just smooth and no streaks of flour remain.
  • Put another ¼ of jam in the bottom of the pudding basin.
  • Transfer the batter to the pudding basin.
  • Cover with pleated greaseproof paper and foil and tie tightly with string to create a watertight seal. Trim the foil and parchment so that they come less than halfway down the side of the basin.
  • Put a trivet into the base of your saucepan and place the pudding basin on the top then carefully pour the freshly boiled water into the pan until it comes halfway up the side of the pudding basin.
  • Place on the stovetop and cook using gentle heat, allowing the water to barely simmer, for 1 hr 45 minutes. Top up the water if necessary.
  • At the end of the cooking time check that the pudding is fully cooked (a skwer should come out clean). Once it is ready remove from the heat then carefully remove the foil and parchment. Turn the pudding out of the basin onto a plate.
  • Warm the remaining jam and spoon over the top of the pudding then serve immediately.

Notes

  • All of my recipes are developed using grams (the metric system). Metric measurements are far more accurate than the cups measuring system and you will get far better, more consistent results using grams and a set of digital scales.
  • To ensure that the steamed jam pudding rises well it is vital that the water comes halfway up the side of the basin whilst it is cooking and that the water is freshly boiled rather than cold when added to the pan.
  • Ensure too that the foil and parchment are trimmed sufficiently so that the water does not touch them (this reduces the risk of ending up with a soggy pudding).
  • Use a long skewer to check the pudding is cooked after the cooking time is up. Poke a hole through the foil and parchment a little wider than the skewer. If the skewer comes out clean the pudding is sufficiently cooked.
  • Alternatively plunge a digital food thermometer into the centre of the pudding and check the temperature is at least 95C/ 180F.
  • Steamed jam pudding is best served hot. It’s a mistake to serve it barely warm or cold as the sponge will feel denser than it should.
 
Handling leftovers
Some bakers swear that once cooked and cooled, steamed pudding turns dense and heavy. For this reason, they argue against warming up leftovers. I, however, have not found this to be too much of an issue with this recipe.
I’d suggest it is unwise to intentionally aim for leftovers, but if you do find yourself with a portion or two left over, store them in the fridge (wrapped) and see how they are once reheated.
The best way to reheat leftovers is in the microwave. Ensure the sponge pudding is covered and cook through on moderate heat for around 40 seconds per slice.

Nutrition

Calories: 270kcal | Carbohydrates: 42g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 93mg | Potassium: 127mg | Fiber: 1g | Sugar: 22g | Vitamin A: 329IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg