Saturday, December 28, 2013

Steamed Jam Sponge Pudding

This pudding is a favorite of mine and my family too. It can be made plain (without the jam) and a chocolate sauce can be poured once the pudding has been cooked, and turned up-side-down. In England, we used a thick golden syrup (Tate and Lyle) which provides a wonderful change to the jam at the base. Then the pudding is called Golden Cap Pudding. The syrup can be purchased at specialty English shops. 
Note: If you don't have a pudding basin...make individual puddings using teacups. Only fill the cups about half way to allow for expansion. Sorry, I’ve never converted this recipe from Imperial measurements to cup measurements.
4 oz. margarine
4 oz. sugar
2 eggs
6 oz. self-raising flour OR ad 1 ½ level teaspoons of baking powder to plan (all purpose) flour

Cream the margarine and sugar. Add beaten eggs slowly and fold in the flour. Add just enough milk to give a dropping consistency (dollop on a spoon drops by counting 1,2,3) Grease a pudding basin, place about 3 tablespoons of jam in the bottom, and place the creamed mixture on top. Cover tightly with foil and place in a saucepan of boiling water about 1/3 up the side of the pudding basin for about 1 ½ hours. Remember to add boiling water, but never allow the water to get over the side of the pudding otherwise you’ll have a soggy mess. After 1 ½ hours of steaming, turn the pudding out onto a plate and let the jam run down the sides. Serve with cream, custard or ice cream.