Gluten free steamed jam sponge pudding

Had a little bash at making a gluten free steamed jam sponge pudding the other day and was absolutely over the moon with how well it turned out. The sponge was perfectly light and compared fabulously to ‘gluten filled’ steamed puddings I’d enjoyed many years ago.

If you’ve checked out any of my other recipes, you’ll know I don’t do complicated stuff, and this steamed jam sponge pudding is no exception. It’s lovely and simple to pop together and requires no fancy ingredients. You can of course use lemon curd, marmalade or anything else that takes your fancy instead of jam.

If like me, you don’t have a microwave (they just don’t float my boat), then you will need to steam the sponge pudding on the stove. It will take about two hours. In an ideal world, it would be lovely if you were able to use this time, to get cosy in your kitchen and pop your feet up with a cuppa and a good read, whilst your pud slowly steams to perfection!

Ingredients (serves 4-6 dependant on portion size)

110g (4oz) gluten free self-raising flour or mix (add ¼ teaspoon of xanthan mix to the flour if it doesn’t already contain this or guar gum)
110g (4oz) butter (I use Lurpak full fat spreadable butter – if using standard butter, leave out to soften prior to using)
110g (4oz) caster sugar
2 large eggs
2 tablespoons milk (any milk)
1 teaspoon *vanilla extract
2 generous tablespoons of good quality raspberry jam 

Method

Lightly butter a 900ml (1½ pint) pudding basin. I used a 1200ml basin, as that was the only suitable size, I had in the cupboard. And whilst it was fine, I just didn’t get the traditional high dome shaped pudding, and that’s why I’m recommending you use the 900ml size.

Pop the gluten free flour, sugar, butter, eggs, milk and vanilla extract into a large mixing bowl. Whisk together with an electric mixer until light and creamy.

Spoon the jam into the buttered basin and then top with the sponge mixture. 

Cut out a circle of greaseproof paper. One that is large enough to completely cover the basin and give you about a 2 inch overhang. Add a fold to the greaseproof. This will give the sponge more space to rise.

Lay the greaseproof over the basin and cover with a piece of foil (that has also been pleated in the middle). Secure in place, by tying string tightly around the edge of the basin. If you tie a sturdy ‘string handle’ across the top of the foil, it will make it much easier to lift the pudding out again once it’s cooked. Hope this all makes sense?

To Steam

Place the basin in a steamer and set over a pan of boiling water and cover with a lid. If you don’t have a steamer, you can instead, pop the basin into a large pan, resting it on a metal trivet or upturned heatproof plate. Then fill the pan with boiling water, so it comes halfway up the side of the basin and again cover with a tight-fitting lid. Bring the water to a boil and then reduce the heat to a gentle simmer and steam for 1¾hr. Keep having a glance at the water level and add more boiling water from the kettle as and when needed. 

To microwave 

Leave the sponge uncovered and cook for 4-5 minutes. Check the pudding is cooked by inserting a skewer of knife into the centre. It will come out clean once done. I haven’t tested this method of cooking, however, it is was suggested in the original recipe, so I feel confident it will work.

Once the pudding’s cooked, grab a dry cloth and carefully remove the basin from the steamer and leave to stand for about 15 minutes (rest the pudding for the same length of time if microwaving). This will give the jam chance to cool down a little. After this time, remove the foil and paper. Then placing a large plate or dish over the bowl and protecting your hands as before with a dry cloth, carefully tip the pudding upside down and onto the plate.

Whilst steamed sponge pudding is best enjoyed freshly made, when wrapped well and stored in a cool place, it will still remain delicious for 2-3 days. It can also be frozen for up to 2 months.

The original recipe I used to make this steamed jam pudding came from The Dairy Book of Home Cookery. This is a cracking book and one I frequently refer to when I’m on the hunt for a good foolproof basic recipes, that if not already gluten free, can be easily adapted to make them so.

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For now,
Liz x

*Double check this ingredient to ensure it has no gluten containing ingredients, ‘may contain’ or ‘not suitable warnings’. If in doubt leave it out.