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Jam Sponge Pudding

Jam Sponge Pudding

Recipe Submitted By: bakingmad

Jam Sponge Pudding as featured in series 2 of Baking Mad with Eric Lanlard on Channel 4.

Preparation Time	00 minutes
Portions	6
Skill Level	Easy
Average Rating

Jam Sponge Pudding Ingredients

3 tbsp	Golden Syrup (Silver Spoon)
175 grams	Unsalted Butter
175 grams	Light Muscovado Sugar (Billington's)
175 grams	Self Raising White Flour (Allinson Nature Friendly)
2 tsp	Baking Powder
3	Free Range Eggs large
1 tbsp	Black Treacle (Silver Spoon)
3 tbsp	Strawberry Jam
300 grams	Strawberries fresh, plus extra to serve
	Crème Fraîche to serve

This recipe uses

How to make Jam Sponge Pudding

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Grease and line the base of a 1 litre pudding basin
In a large bowl cream the butter and sugar until pale and fluffy with an electric whisk
Add the eggs one at a time, whisking all the time
Add the treacle and mix well. Sift in the flour and baking powder and fold into the creamed mixture. Mix well
Pour in the golden syrup into the lined base of the pudding basin and spoon in the sponge mixture. Level the top of the sponge mix and place a pleated baking paper and tin foil over the basin. Tie with string and place the basin into a steamer or a large pot of simmering water with a saucer at the bottom of the pot
Steam for around 2 hours
To make the compote: hull the strawberries and cut in half. Place the strawberry halves in a pan together with the strawberry jam and slowly heat on the stove. Cook the strawberries until softened. Remove from the heat and leave to cool slightly
Remove the steamed sponge from the steamer and insert a skewer to check that it is cooked, if it comes out clean
Place a plate on the top of the pudding basin to invert the sponge onto the plate
Spoon the strawberry compote over the sponge and garnish with more fresh strawberries. Serve with creme fraiche

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