About the bake
An easy Jam Sponge Pudding as featured in series 2 of Baking Mad with Eric Lanlard on Channel 4. Some of the best recipes are, simple, easy to make and really moreish. This one is no exception, sweet jam and a soft sponge served with custard is a classic combination. We've used a steamer for this recipe and you'll need to flip the pudding over to serve. We've also provided instructions for you to make your own compote, but if you are short on time you can use pre-made jam.
Method
Step 1:
Grease and line the base of a 1 litre pudding basin.
Step 2:
In a large bowl cream the butter and sugar until pale and fluffy with an electric whisk.
Step 3:
Add the eggs one at a time, whisking all the time.
Step 4:
Add the treacle and mix well. Sift in the flour and baking powder and fold into the creamed mixture. Mix well.
Step 5:
Pour the sponge mixture into the basin. Level the top and place 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.
Step 6:
To make the compote: remove the stalks from 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
Step 7:
Remove the steamed sponge from the steamer and insert a skewer to check that it is cooked.
Step 8:
Place a plate on the top of the pudding basin to invert the sponge onto the plate.
Step 9:
Spoon the strawberry compote over the sponge and garnish with more fresh strawberries. Serve with creme fraiche.
Ingredients
- 175g Butter (unsalted)
- 175g Billington's Unrefined Light Muscovado Sugar
- 3 Egg(s) (free range)
- 1 tbsp Black treacle
- 175g Self-raising white flour
- 2 tsp Baking powder
For the strawberry compote
- 3 tbsp Strawberry jam
- 300g Strawberries (dried)
Utensils
- Pudding basin
- Mixing bowl
- Electric whisk
- Sieve
- Baking paper
- Tin foil
- String
- Steamer
- Large saucepan
- Saucer
- Small saucepan
- Skewer
- Plate
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
- 175g Butter (unsalted)
- 175g Billington's Unrefined Light Muscovado Sugar
- 3 Egg(s) (free range)
- 1 tbsp Black treacle
- 175g Self-raising white flour
- 2 tsp Baking powder
For the strawberry compote
- 3 tbsp Strawberry jam
- 300g Strawberries (dried)
Utensils
- Pudding basin
- Mixing bowl
- Electric whisk
- Sieve
- Baking paper
- Tin foil
- String
- Steamer
- Large saucepan
- Saucer
- Small saucepan
- Skewer
- Plate