Sticky jam pudding


Preparation info

  • Difficulty


  • Feeds

    four to six

Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

Use your favourite jam (raspberry is great), or even marmalade, to make this luscious pud, and then more of it to make the berry-pink sauce. Or serve with a home-made custard. Or cream. Or ice cream. Or the lot, depending on just how cold the winter is.


  • 100 g ( oz) butter
  • 150 g ( oz) sugar
  • 2 eggs, separated
  • 200 g (7 oz) self-raising flour
  • pinch salt
  • 2 tbsp milk
  • 1 tsp butter
  • 3 tbsp berry jam

Berry sauce

  • 2 tbsp sugar
  • ½ cup whipping cream
  • 2 tbsp berry jam


Beat butter and sugar together until pale and fluffy, and sugar has dissolved. Add egg yolks one after the other, beating well until pale and fluffy. Sift flour and salt into a bowl. Fold sifted flour into egg mixture alternately with milk, until smooth and quite thick. Beat egg whites until snowy, and gently fold into the batter.

Butter a 1 litre (1¾ pint) pudding basin or heat proof bowl. Line the base with buttered greaseproof paper, and smear with the jam. Spoon the batter on top. Cover basin with buttered toll or a tight-fitting lid and place in a steamer on top of the stove, or in a pan half-full of water in a moderate oven. Steam over simmering water for 2 hours, checking water level occasionally in case it boils dry. Remove from steamer, run a knife around the edges to loosen the pudding, and turn out onto a warm platter.

Combine sugar, cream and jam in a saucepan. Heat through, stirring with a wooden spoon until jam has melted. Simmer for 5 minutes, and serve. Pour sauce over the pudding and serve, or cut into wedges and pour sauce on top.