Steamed Sponge Pud

Jan 10, 2020

When was the last time you had steamed pudding? Before I started experimenting with a low sugar/low carb version recently, the last time for me was probably decades ago.

In these faster, slicker times of instant gratification and the new cute baking fashion for instant microwaved cakes in a cup, it’s hardly surprising that this classic appears to have fallen into pudding obscurity. Steamed sponge pudding is the epitome of slow food – and I’m here to tell you it’s so very worth the wait. What a re-discovery! Something amazing and miraculous happens to the flavours and consistency in the 2 hours it takes this steamed beauty to metamorphose into pudding paradise. The warm buttery, vanilla of the sponge complemented by the tang of berry topping flood the taste buds. This is perfect cold Winter evening comfort food – without the heaviness. Convinced yet?

If you’re slowing down the baking groove and getting to enjoy the new zen pace in your kitchen, I really recommend that you take the time to make some zero/low sugar custard from scratch too. You will be amply rewarded. This recipe is so much creamier and more flavoursome than the tinned stuff called custard.

This pudding comes with a jam topping, but don’t hold back - there’s ample scope for invention. For example, you may like to try something like chopped apples stirred through a little yacon syrup and butter. I did and it was glorious.

Many thanks to my chum Maura for the lovely pudding plate in the photo – she made it with her own fair hand.

Serves 4 peeps

For the pud topping:
A handful of frozen Summer fruits defrosted and warmed through over a gentle heat
1 tsp sweetener (optional)
1 tsp of lemon juice (optional)
2-3 tsp chia seeds to thicken

For the sponge:
150g butter
4 tbsp erythritol
4 eggs
150g almond flour
3 tsp vanilla paste
Pinch salt

Grease a 1.2 litre pudding basin.
Pour the berry jam into the basin.
Now prepare the sponge-
Put the eggs, sweetener, vanilla and melted butter into a food mixer.
Add the almond flour and a pinch of salt.
Pour the batter on top of the jam.
Cover the pudding bowl with a lid made of baking paper and foil. Pop a hole in the top with a knife. Tie secure.
Stand the pudding bowl on top of an up turned bowl inside a saucepan.
Pour in enough hot water to come halfway up the side of the pudding bowl.
Bring to the boil.
Cover the saucepan with a lid and lower the heat to a gentle simmer.
Leave to steam for 2 hours. Top up with water if the water level gets too low.
Check the pudding is done by inserting a knife through the foil and parchment to the centre of the pud.
If there is still some wet mixture on the knife, steam for a further 10 minutes.
Check again.
When cooked turn out onto a plate, with the berries on top.
Serve straight away with custard.

Oh and here’s the custard:
250ml dairy or soya cream
200ml dairy or almond milk
2 tbsp cornflour
2 egg yolks
3 tbsp erythritol
3 tsp vanilla paste
Put the cream and milk into a pan and gently bring to just below boiling point.
Meanwhile in a bowl, whisk the egg yolks, sweetener, vanilla and cornflour.
Gradually pour in the hot milk mixture into the mixture whisking constantly.
Now pour back into the saucepan.
Heat gently stirring well until the custard has thickened.