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Steamed Tiptree Raspberry Jam Sponge Pudding

4.0/5 rating (4 votes)
  • Makes: 6 (9x6cm) puddings
  • Prep Time: 15 mins
  • Ready in: 35-40 mins
  • Difficulty: Easy
  • Print:
Steamed Tiptree Raspberry Jam Sponge Pudding


  • 3 medium eggs at room temperature
  • 125g castor sugar
  • 100g flour, sieved
  • 75g melted, salted butter melted
  • 9 tbsp Wilkin’s Sweet Tip Raspberry jam
  • melted butter for the moulds

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  • Place the steamer pan on the stove and half fill with water.
  • Bring to the boil and add the steamer tray and tight-fitting lid.
  • Meanwhile whisk on high speed the, orange zest and castor sugar until very thick and mousey.
  • Butter the moulds well, then place the jam into the bottom of the moulds evenly.
  • Remove the bowl from the machine and ‘rain’ over the flour and carefully fold into the egg mixture, pay particular attention to the bottom of the bowl.
  • When the flour has nearly been incorporated, add the melted butter.
  • An again carefully fold together, its looks like the butter is not going to fold, but it will.
  • Take care making sure to get to the bottom of the bowl.
  • Pour or spoon the mixture into a 20cm by 11cm deep Pyrex bowl, then cover with a piece of well buttered foil.
  • Pop into the boiling steamer and place the lid on, then steam for 45 minutes to 1 hour.
  • Keep and eye on the boiling water, you may need to top it up with water from the kettle. I have found though that half a steamer full should be sufficient for 30-45 minutes steaming.
  • Once cooked, the moulds will be full and have a slightly domed top.
  • Carefully remove from the steamer and leave for 5 minutes to set.
  • Remove the foil and turn out onto a large plate.
  • Serve with plenty of hot Bird’s custard.

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