James Martin Steamed Pudding

James Martin Steamed Pudding is a classic British dessert known for its rich flavour and soft, comforting texture. The sponge becomes beautifully moist through gentle steaming, creating a light yet indulgent pudding that pairs perfectly with warm custard. This traditional pudding is surprisingly simple to make and requires only basic ingredients and a little patience while it steams. From start to finish, the recipe takes about 1 hour and 45 minutes and is suitable for beginners who enjoy traditional home baking.

Ingredients

For the Sponge Pudding

• 150g unsalted butter, softened
• 150g caster sugar
• 3 large eggs
• 150g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk
• 1 tsp vanilla extract

For the Syrup Base

• 4 tbsp golden syrup
• 1 tbsp lemon juice

For the Pudding Basin

• Butter, for greasing
• Baking parchment
• Kitchen foil

How to Make James Martin Steamed Pudding

• Prepare the pudding basin: Generously grease a 1 litre pudding basin with butter. Spoon the golden syrup and lemon juice into the bottom of the basin so it forms a glossy base for the pudding.
• Prepare the steaming pot: Fill a large saucepan with enough water to come halfway up the pudding basin. Place a small heatproof saucer or trivet in the base to keep the basin stable while steaming.
• Cream the butter and sugar: In a large mixing bowl beat the softened butter and caster sugar together until pale, light and fluffy.
• Add the eggs: Beat in the eggs one at a time, mixing well after each addition so the batter remains smooth.
• Mix the batter: Fold in the self-raising flour and baking powder, then add the milk and vanilla extract. Stir gently until a soft, smooth batter forms.
• Fill the basin: Spoon the batter carefully into the prepared pudding basin over the syrup layer. Leave about 2 cm space at the top so the pudding can rise.
• Cover the pudding: Place a circle of baking parchment over the top, then cover tightly with foil. Tie securely with kitchen string to seal.
• Steam the pudding: Lower the basin into the prepared saucepan. Cover with a lid and steam gently for about 1 hour 30 minutes, topping up the water if needed.
• Cool slightly: Carefully lift the basin out of the pan and allow it to rest for 5 minutes.
• Turn out and serve: Run a knife around the edge and invert the pudding onto a serving plate so the golden syrup runs down the sides.

Tips for the Best Steamed Pudding

How do I keep the pudding moist?

Ensure the basin is tightly sealed with foil so steam stays inside. Also maintain a steady simmer during cooking.

Why did my pudding turn out dense?

This often happens if the batter is overmixed. Fold the flour gently to keep the sponge light.

How do I know when the pudding is cooked?

Insert a skewer into the centre. If it comes out clean, the pudding is ready.

Can I add fruit to the pudding?

Yes. Chopped dates, raisins or dried apricots work beautifully and add natural sweetness.

Serving Suggestions

• Serve warm with classic vanilla custard
• Drizzle with extra golden syrup for a richer dessert
• Add a scoop of vanilla ice cream
• Pair with lightly whipped cream

Storage

Room Temperature

The pudding can sit at room temperature for up to 6 hours once cooked. Cover loosely to prevent it from drying.

Refrigerator

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently by steaming or microwaving.

Freezing

Wrap the pudding tightly and freeze for up to 2 months. Defrost overnight in the refrigerator and reheat by steaming.

Nutrition

• Calories: 360 kcal
• Carbohydrates: 48g
• Protein: 6g
• Fat: 16g
• Saturated Fat: 9g
• Sodium: 210mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin Steamed Pudding

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A traditional British steamed sponge pudding with a rich golden syrup base. Soft, moist and comforting, this classic dessert is perfect served warm with custard.

Ingredients

• 150g unsalted butter, softened

• 150g caster sugar

• 3 large eggs

• 150g self-raising flour

• 1 tsp baking powder

• 2 tbsp milk

• 1 tsp vanilla extract

• 4 tbsp golden syrup

• 1 tbsp lemon juice

• Butter for greasing basin

Directions

• Grease a 1 litre pudding basin and spoon golden syrup and lemon juice into the base.
• Cream the butter and caster sugar together until pale and fluffy.
• Beat in the eggs one at a time, mixing well after each addition.
• Fold in the flour and baking powder, then add milk and vanilla to make a smooth batter.
• Spoon batter into the pudding basin leaving space for rising.
• Cover with baking parchment and foil and tie securely.
• Place the basin into a saucepan with simmering water reaching halfway up the sides.
• Cover and steam for about 1 hour 30 minutes until cooked through.
• Turn out onto a plate and serve warm with custard.

Notes

• Check the water level during steaming and top up if necessary.
• Seal the pudding tightly to prevent water entering.
• Serve warm with custard or cream for the best flavour.