3 Tablespoons of Rasberry Jam.

175g Self-Raising Flour

1 Rounded Teaspoon of Baking Powder

175g Softened Butter

3 Large Eggs

175g Caster Sugar








Steamed Jam Sponge Pudding - Serves 6 - 8

Steamed Sponge Puddings serves as an excellent base for a range of winter treats. You can choose from Jam, Lemon, treacle or even honey. Look out for the other recipes for the small variations in the reipes. Serve with custard or cream.


You will need a 1.2 litre basin well buttered, some foil, greaseproof paper, string and a steamer or large pan.

After buttering the basin add 3 tablespoons of Rasberry Jam to the bottom. In a large mixing bowel sift the flour and baking powder into it. Add the softened butter, sugar, and eggs. Whisk together with an electric hand whisk for around 2 minutes until it is well mixed. Spoon the mixture into the basin and smooth the top out with a large spoon.

Lay some greaseproof paper onto the work surface and the same size of foil on top of it. Be careful to ensure that you have it large enough to cover the top of the basin with extra to wrap around the sides. Form a pleat in both the paper and the foil together and place over the top of the basin with the foil uppermost. Carefully smooth the foil and paper down around the basin and tie in place with some string. Form a "handle" of string over the top of the basin to enable you to lift the basin in and out of the steamer.

Steam the pudding for 2 hours making sure to check the water level every 30 minutes to ensure that it doesn't boil dry.

Once cooking is complete, lift out the pudding and remove the foil and paper. Loosen the pudding all round using a palette knife. Place a large plate on top of the pudding and invert. Shake gently if necessary to release the pudding. Lift of the basin with a cloth. Enjoy with custard or cream.