Steamed Sponge Pudding

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Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ½ cup butter
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • cups cake flour
  • teaspoons baking powder
  • teaspoon salt
  • 1 teaspoon ground ginger
  • ¾ cup milk
  • cup raisins or dried currants or mixed raisins and dried currants


  1. Cream the butter and the sugars until smooth and fluffy. Beat in the eggs, one at a time.

  2. Sift together the flour, baking powder, salt and ginger. Add all but two tablespoons of the dry ingredients alternately with the milk. Mix gently. Mix the remaining dry ingredients with the dried fruit and fold into the batter. Pour the batter into a well-greased one-and-one-half-quart pudding basin. Cover tightly with aluminum foil.

  3. Set on a rack in a pan of boiling water with the water extending two thirds of the way up the sides of the mold. Steam for one and one-half hours, replenishing the water with more boiling water as needed.

  4. Unmold the pudding onto a warm plate. Serve with Custard Sauce or hot Jam Sauce.


Omit the ginger, raisins and dried currants. Add one teaspoon vanilla extract to the batter and place three tablespoons of marmalade or preserves in the bottom of the greased mold before adding the batter.

Replace the dried currants and raisins by chopped pitted dates or figs.

Omit the raisins, dried currants and ginger. Add one teaspoon vanilla extract to the batter and two tablespoons cocoa to the dry ingredients. Serve with a sauce flavored with chocolate.

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