This recipe is for a traditional steamed sponge, the type many of us remember from our childhoods. So comforting in the winter months, with a blanket of hot custard draped over. They are a breeze to mix, but in these days when most people have a gas or electric stove-top, rather than an always-on range, the three-hour steaming time makes the cooking something of a marathon.
To make things easier for everyone, I’ve scaled this recipe down to make four individual puddings which can be cooked in a steamer pan over simmering water. Not only are mini puddings delightfully small and perfectly formed, they take a mere 30 minutes to steam. This means that they can be put on to cook as everyone sits down to the meal, and be ready by the time the main course is done and cleared away.
As if this weren’t cause enough to rejoice, this recipe can also be easily and infinitely adapted with different ingredients and flavours, even to the point of producing four differently-flavoured puddings from the one mixture. A few suggestions are included below, but do please experiment with your own creations too!
The base instructions are for a plain sponge.
170g plain flour
1 tsp baking powder
pinch of salt
85g caster sugar
1 large egg
½ tsp vanilla extract
softened butter for greasing the pudding bowls
- Bring a pan of water to a simmer.
- Put the butter, flour, salt, sugar and baking powder into the bowl of a food processor and blitz until the mixture resembles breadcrumbs.
- Tip out into a bowl.
- Whisk the egg and vanilla with the milk and stir into the dry ingredients until smooth.
- Generously butter four individual pudding bowls and divide the mixture evenly amongst the prepared bowls.
- Cut four squares of foil for the lids and make a single pleat in the middle. This will allow the sponge mixture to expand during cooking without forcing the foil cover off. Butter the inside surface of the foil, then fold over and around the pudding bowls.
- Arrange the four bowls in the steamer pan, cover with a lid and place over the simmering water.
- Steam for 30 minutes.
- Peel off the foil and run a knife around the side of the puddings to loosen them.
- Turn out the puddings and serve with cream, custard or pudding sauce of your choice.
These tweaks can be made to the basic vanilla sponge.
- Jam Sponge – put a tablespoon of your favourite jam into the bottom of the pudding bowls before adding the sponge mixture. Have some of the jam warmed for serving.
- Fruit Sponge – put 2 tablespoons of cooked fruit into the bottom of the pudding bowls before adding the sponge mixture. Again, have extra fruit to hand when serving.
- Raisin decoration – dot large colourful raisins onto the sides of the buttered moulds before adding the plain sponge mixture.
- Raisin sponge – Add 60g raisins to the plain mixture. You can also ornament the sides of the bowls as above.
- Coconut sponge – add 60g dessicated coconut to the sponge mixture. Stick more coconut to the butter in the moulds before adding the sponge mixture.
- Citrus sponge – omit the vanilla flavouring, add the grated zest of a lemon/orange/lime to the sponge mixture, together with the juice. Use a little less milk to mix. Add 60g of diced, candied peel of the same flavour if liked.
- Candied fruit sponge – use 60g of candied fruit such as cherries, cranberries, pineapple, either on their own or mixed.
The following tweaks should be done by altering the method slightly and using the creaming method for the sponge (creaming butter and sugar, then eggs then dry ingredients), as the darker colour of the sponge sometimes highlights butter pieces that have not fully combined with the other ingredients.
- Dried fruit pudding with toffee top. Use brown sugar to mix the sponge and add 60g of chopped figs, dates or prunes to the sponge mixture. Mix 30g of softened butter and 30g of soft, dark brown sugar and divide amongst the bowls before adding the sponge mixture.
- Double jam sponge – Omit the vanilla, before adding the milk and egg, stir 3 tablespoons of jam into the sponge mixture. Add 1 tablespoon of jam to the bottom of each of the pudding bowls.
- Chocolate sponge – Add 2 tablespoons of cocoa to the mixture and use a little more milk to mix. Add 60g chocolate chips to the mixture, or put them in the bottom of each pudding mould to form a chocolate ‘cap’. Alternately, half fill the moulds then add the chocolate chips in a well, and cover with more sponge mixture. This will make for a molten centre once cooked.
- Coffee and Walnut sponge – Omit the vanilla, add a tablespoon of espresso powder or coffee essence to the sponge mixture and stir through 60g chopped walnuts. Put a half-walnut upside down in the bottom of each basin before adding the sponge mixture.