Traditional Jam Sponge Pudding

Ingredients

• 225g self-raising flour (about 1 3/4 cups)
• 115g unsalted butter, softened (1/2 cup)
• 115g caster sugar (1/2 cup)
• 2 large eggs
• 2–3 tbsp milk (to loosen batter)
• 1 tsp vanilla extract
• Pinch of salt
• About 200–300g thick fruit jam (strawberry or raspberry is traditional)
• Optional: custard or cream, to serve

Equipment

• 1.2–1.5L pudding basin (or individual basins)
• Greased piece of parchment and foil or a pudding lid
• Cloth and string (if steaming with a cloth)
• Large saucepan for steaming (or steamer)
• Mixing bowl and spoon or electric mixer

Method

1. Cream the butter and caster sugar until pale and light. Beat in the eggs one at a time with the vanilla, adding a spoonful of flour if the mixture looks like it might curdle.
2. Fold in the self-raising flour and a pinch of salt, then add enough milk to make a soft dropping batter — it should be thick but spoonable.
3. Grease your pudding basin well. Spoon about half the batter into the basin and level gently.
4. Spread an even layer of thick jam over the batter, leaving a small gap to the edge to prevent leakage. Top with the remaining batter and level the surface.
5. Cover the basin with a circle of greased parchment then foil, or use a fitted lid. If using a cloth, grease it, cover and tie securely with string so the cloth doesn’t dip into the water.
6. Place the basin in a large saucepan with a folded tea towel on the base. Add simmering water to come halfway up the side of the basin, cover the pan and simmer gently for 90–120 minutes for a full 1.2–1.5L basin. For individual puddings, steam for 35–45 minutes. Check water level occasionally and top up with boiling water as needed.
7. To check for doneness, insert a skewer into the sponge (avoiding the jam centre) — it should come out clean and the sponge should feel springy. If the centre is wet, steam a little longer. At altitude, increase steaming time by 10–15% and ensure water remains at a gentle simmer.
8. When cooked, remove from the pan, rest for 5–10 minutes, then carefully turn out onto a serving plate. Serve warm with custard, cream or vanilla ice cream.

Oven-baked variation

For an oven option: place the covered basin in a roasting tin and pour hot water into the tin to a third of the basin height. Bake at 160°C/320°F (fan) for 45–55 minutes for individual basins or about 55–65 minutes for a larger basin, until set and springy.

Timings & doneness checks

Full-size basin: 90–120 minutes steaming. Individual portions: 35–45 minutes. Test with a skewer inserted into the sponge (not through jam) — it should come out clean. If centre is undercooked, return to steam for 10–15 minute increments. At higher altitudes, increase cook time and keep water simmering.

Variations

• Jam-roly-poly style: spread the batter thin, top with jam, roll and steam as a roly-poly for a different presentation.
• Suet-based version: replace the butter sponge with a suet pastry for a traditional steamed pudding texture.
• Alternatives: use citrus curd or golden syrup in place of jam for a tangy or treacly twist.

Serving ideas

Serve warm with hot custard (classic), softly whipped cream, clotted cream or vanilla ice cream. Garnish with fresh berries, a dusting of icing sugar, or a sprig of mint. Pairs beautifully with a strong English breakfast tea or a milky afternoon tea.

Storage & reheating

Cool completely, then refrigerate for 2–3 days in an airtight container. Reheat slices gently in the oven at 160°C/320°F for 10–15 minutes or microwave short bursts (15–30 seconds) until warmed through. To freeze: wrap slices tightly and freeze up to 2 months; thaw in the fridge and reheat gently.

Nutrition estimate (per serving)

Approximate: 320 kcal, 10g fat, 48g carbohydrates, 4g protein (varies by jam and portion size).

For more pudding recipes and classic British desserts visit our recipes index: MadeForRecipes dessert recipes. For a brief history of British steamed puddings see BBC Good Food.