There are some desserts that carry a timeless charm, and Raspberry Jam Sponge Pudding is certainly one of them. This traditional British pudding is the epitome of comfort food—soft, fluffy sponge topped with a layer of tangy-sweet raspberry jam, often served with creamy custard or a drizzle of cream. It’s a dessert that manages to feel both nostalgic and indulgent, reminding many of school dinners or cozy Sunday lunches at home. The beauty of this pudding lies in its simplicity: it requires just a handful of pantry staples and can be whipped up without any complicated steps. Yet, the result is always warm, satisfying, and delicious.
In this recipe, we’ll go step by step, ensuring you understand not only the process but also the little tips and tricks that make this pudding turn out perfect every time. By the end, you’ll have a moist, fluffy sponge pudding with a glossy jam topping that will delight family and guests alike.
Ingredients
To make a classic Raspberry Jam Sponge Pudding, you’ll need:
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½ cup (125g) raspberry jam (smooth or seedless works well)
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½ cup (115g) unsalted butter, softened
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½ cup (100g) caster sugar (or fine granulated sugar)
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2 large eggs, room temperature
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1 cup (120g) self-raising flour, sifted
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2 tablespoons milk (to loosen the batter, if needed)
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A pinch of salt
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Custard or cream, for serving
Optional twist: If you like extra richness, add a teaspoon of vanilla extract or the zest of half a lemon for a subtle, fragrant touch.
Equipment You’ll Need
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A medium mixing bowl
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An electric hand mixer or wooden spoon
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A 1-liter (roughly 4-cup) heatproof pudding basin
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Baking parchment or foil for covering
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A large saucepan or steamer with a lid
Step-by-Step Instructions
Step 1: Prepare the pudding basin
Before you start mixing your sponge, prepare the pudding basin. Lightly grease the inside with butter, making sure you coat the bottom and sides. Spoon the raspberry jam into the base of the basin and spread it evenly. This jam layer will create the glossy, sweet topping once the pudding is turned out.
Step 2: Make the sponge batter
In your mixing bowl, cream together the softened butter and caster sugar until pale and fluffy. This step is crucial, as it incorporates air into the mixture, which will help your sponge rise beautifully. Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a spoonful of flour to bring it back together.
Next, gently fold in the sifted self-raising flour and salt. Use a spatula or metal spoon to fold rather than beat, as this preserves the airiness. If the batter feels too thick, stir in the milk gradually until you achieve a soft dropping consistency—meaning the batter should easily fall from a spoon with a gentle shake.
Step 3: Assemble the pudding
Carefully spoon the sponge mixture over the jam in the pudding basin. Smooth the top with the back of a spoon so it cooks evenly.
Step 4: Cover and prepare for steaming
Cut a piece of baking parchment and a piece of foil, both large enough to cover the top of the basin. Place the parchment on top of the foil, fold a pleat down the middle (to allow room for expansion), and secure it over the basin with string or an elastic band. Trim off any excess paper or foil.
Step 5: Steam the pudding
Place the basin inside a large saucepan. Pour boiling water into the pan until it reaches about halfway up the sides of the basin. Cover the pan with a lid and steam the pudding gently for about 1 hour 30 minutes. Check occasionally to ensure the water hasn’t boiled away; top it up with more boiling water if necessary.
Step 6: Check for doneness
After steaming, remove the basin carefully. Insert a skewer or toothpick into the sponge (not the jam layer)—it should come out clean. If it’s still sticky, steam for another 10–15 minutes.
Step 7: Serve
Run a knife around the edge of the sponge to loosen it. Place a serving plate over the basin and invert the pudding onto the plate. The jam should cascade down over the sponge, creating a glossy, jewel-like topping. Serve immediately with warm custard, cream, or even a scoop of vanilla ice cream for extra indulgence.
Tips for Success
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Use good-quality jam: Since the jam is the star, choose a raspberry jam that’s flavorful and not overly sweet. A homemade or artisanal jam makes a big difference.
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Mind the steaming: Keep the water simmering gently. A rapid boil can cause the pudding to cook unevenly.
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Don’t skip the pleat in the foil/parchment: This allows the sponge to rise without being restricted.
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Experiment with flavors: While raspberry is classic, you can substitute with strawberry, apricot, or even marmalade for a twist.
Why This Pudding Stands Out
Raspberry Jam Sponge Pudding is more than just a dessert; it’s a little piece of culinary history. Steamed puddings have been enjoyed in Britain for centuries, often served at gatherings, holidays, and Sunday family dinners. What makes this pudding special is the contrast: the soft, light sponge against the sticky, sweet-tart jam, all brought together with a creamy custard. It’s hearty enough to satisfy on a chilly evening but elegant enough to serve at a dinner party.
Whether you’re revisiting childhood memories or trying this dessert for the first time, one thing is certain: the combination of jam and sponge never disappoints.
Conclusion
Making Raspberry Jam Sponge Pudding may take a little longer than some quick-fix desserts, but the effort is richly rewarded. With its golden sponge, tangy-sweet jam topping, and perfect pairing with custard, this pudding is a dessert that warms the heart and pleases the palate. Next time you’re craving something classic, nostalgic, and deliciously comforting, give this recipe a try—you may just find it becomes a family favorite for years to come.
