This steamed sponge pudding recipe comes from Gordon Ramsay's book, World Kitchen. The book is a journey through world cuisines, highlighting Gordon's favourite recipes from each region.
The Steamed Marmalade Sponge Pudding recipe is a wonderful representative of great British puddings, all moist, warm, sticky and nostalgic childhood memories.
The pudding is easy to make but must be made in advance as it requires steaming for a minimum of 1½ hours.
The Steamed Marmalade Sponge Pudding recipe is a wonderful representative of great British puddings, all moist, warm, sticky and nostalgic childhood memories.
The pudding is easy to make but must be made in advance as it requires steaming for a minimum of 1½ hours.
Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 50 minutes
Ingredients:
- 140g butter, softened, plus extra for greasing
- 3 tbsp marmalade
- 2 tbsp Golden Syrup
- Finely grated zest of 1 orange
- 140g golden caster/fine sugar
- 3 large eggs, lightly beaten
- 70g self raising flour
- 2 tsp baking powder
- 2 tbsp whole milk
Preparation:
Serves 4
- Lightly butter a 1.2 litre pudding basin. Mix 1 tbsp of the marmalade with the golden syrup and orange zest and spread over the bottom of the pudding basin.
- Cream together the butter and sugar, using an electric mixer, until soft. With the motor still running, add the beaten eggs a little at a time, making sure each addition is fully incorporated before the next is added. Sift in the flour and baking powder and fold alternately with the milk and remaining marmalade to obtain a smooth mixture. Spoon in to the pudding basin.
- Lay a pleated buttered sheet of greaseproof on top of the basin, buttered side down, and cover with a pleated sheet of foil, of the same size. Secure tightly with string under the rim of the basin.
- Stand the basin on a trivet or upturned small heatproof plate in a large saucepan. Pour in enough boiling water to come halfway up the side of the basin and bring to a steady simmer. Cover with a tight-fitting lid and steam for 1½ hours, checking the water level every 30 minutes or so, and topping up with boiling water as needed.
- To check the pudding is ready, unwrap and insert a skewer into the sponge; it should come out clean. Unmould the hot pudding onto a warm serving plate and serve with cream or custard
