Basic Steamed Sponge Pudding

Preparation info
    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About


Use a large saucepan or preserving pan and put a metal trivet, an old saucer or metal pastry cutter in it to keep the base of the pudding basin off the bottom of the pan. The saucepan should be half filled with water and put on to boil while you prepare the pudding mixture. While the pudding is cooking remember to keep an eye on the water level and top it up with more boiling water if necessary