Steamed Jam Pudding

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Remember that a steamed pudding keeps hot perfectly if you don’t unmould it but leave it in the steamer off the heat. Red jam such as strawberry is always the popular choice, but as an alternative use marmalade or golden syrup.


  • 175 g/6 oz self-raising flour
  • pinch salt
  • 75 g/3 oz mixed fats (use margarine and white cooking fat)
  • 75 g/3 oz castor sugar
  • 1 large egg
  • few drops vanilla essence
  • 3–4 tablespoons milk to mix
  • 1 heaped tablespoon jam


    Sift the flour and salt into a bowl. Blend the fats to mix and then rub into the dry ingredients. Stir in the sugar. Lightly mix the egg and vanilla essence and stir into the ingredients. Add sufficient milk to make a medium-soft consistency.

    Place the heaped tablespoon of jam in the base of a well-greased 1 - litre ( - pint) pudding basin. Spoon in the sponge mixture and spread level. Cover with a double thickness of greased greaseproof paper, folding a pleat to allow the pudding to rise. Tie tightly and steam briskly for 1½–2 hours.

    Meanwhile prepare the jam sauce. Sieve the jam into a saucepan, add the cornflour blended with the water and lemon juice and stir over the heat until the sauce is boiling and thickened. Unmould the pudding and serve hot with the sauce.