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Raspberry jam steamed sponge and custard

Raspberry jam steamed sponge pudding and custard served in a blue and white round bowl

Raspberry jam steamed sponge and custard

Name: Raspberry jam steamed sponge and custard
Total time: 2 h 20 min
Yield: Serves 8
Ingredients: 175g unsalted butter soft, plus extra for the pudding basin; 175g light muscovado sugar; 1 tbsp black treacle; 3 eggs; 175g self-raising flour; 500g raspberries; 400g caster sugar; 1/2 vanilla pod; 600ml whole milk; 4 egg yolks; 3 tbsp caster sugar; 4 tbsp cornflour

Terry Blake

Published: October 24, 2017 at 3:15 PM

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Serves 8

Easy

Total time: 2 hrs and 20 mins

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Check out this easy raspberry jam steamed sponge and custard dessert from Terry Blake of Sparrow. This jammy pudding is a real winter winner for all the family to enjoy

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Alternatives

Complete the dish

Enjoy this raspberry jam steamed sponge, then check out our jam and coconut sponge pudding, apple sponge pudding, steamed syrup pudding and steamed sponge pudding with custard.

Got some jam leftover from this recipe? Use it to make these dainty jam tarts and also check out more recipes using jam.

Ingredients

Nutrition

175g unsalted butter

soft, plus extra for the pudding basin
175g light muscovado sugar
1 tbsp black treacle
3 eggs
175g self-raising flour

RASPBERRY JAM

500g raspberries
400g caster sugar

CUSTARD

1/2 vanilla pod
600ml whole milk
4 egg yolks
3 tbsp caster sugar
4 tbsp cornflour

Nutrition: per serving

kcal717
fat25.8g
saturates14.5g
carbs110.2g
sugars87.1g
fibre3g
protein9.5g
salt0.3g

Method

step 1

Butter a 1-litre pudding basin. Cream the butter in a bowl using electric beaters until pale. Add the muscovado sugar and beat until pale and fluffy, then beat in the black treacle. Beat in the eggs, one at a time, adding a large spoonful of the flour with the final egg. Fold in the remaining flour. Spoon the mixture into the basin. Cover with a pleated sheet of foil and tie with string.
step 2

Heat 5cm of water in the bottom of a large pan, with an upturned plate in the bottom to act as a trivet, stopping the pudding from touching the bottom of the pan. Add the pudding, cover and steam gently for 2 hours.
step 3

Heat the oven to 200C/fan 180C/gas 6. Put the raspberries in a baking dish and the sugar in another. Bake both for 30 minutes and then combine in a heatproof bowl, stirring well. This will make instant jam. Cool.
step 4

Cut open the 1/2 vanilla pod and scrape out the seeds. Add them to a pan with the milk and bring to the boil. Remove from the heat and infuse for 20 minutes. Whisk the egg yolks, sugar and cornflour in a bowl. Bring the milk back to just under the boil and beat into the egg yolk mixture. Return to the pan and stir constantly until the custard thickens, but don’t let the mixture boil.
step 5

To serve, run a knife around the edge of the basin. Cover the top with a plate and flip over. Pour over some jam, cut into wedges and serve with the custard and extra jam.

Authors

Terry Blake

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