Traditional British Jam Sponge Pudding: An Easy Recipe for American Kitchens

There are few British desserts more comforting than a warm steamed sponge pudding with custard.

Add a glossy layer of strawberry jam running over the top and down the sides, and you’ve got one of those wonderfully simple puddings that doesn’t need much explaining once it’s sitting in front of you.

Traditional British Jam Sponge Pudding is made by putting jam into the bottom of a pudding basin, covering it with a soft buttery sponge mixture and gently steaming the whole thing until cooked through.

Then comes the satisfying part: the pudding is turned upside down onto a serving plate, revealing the warm jam that was hiding underneath.

And since we’ve already made our Homemade British Strawberry Jam, this is a particularly good excuse to use it.

If you’ve never steamed a British pudding before, don’t worry. You don’t need a special pudding steamer, and I’ll explain how to recreate the traditional method using equipment that’s easy to find in an American kitchen.

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What Is Traditional British Jam Sponge Pudding?

Jam sponge pudding is an old-fashioned British dessert made from a simple buttery sponge and fruit jam.

Unlike a layer cake, the jam isn’t sandwiched through the middle.

Instead, it’s placed in the bottom of a deep pudding basin before the sponge mixture goes in.

The pudding is then covered and steamed.

When it’s ready, you turn the whole thing upside down onto a serving plate. The jam that began underneath the sponge is now on top, creating the sticky fruit topping.

Warm pouring custard is the traditional accompaniment.

And preferably plenty of it.

Is Jam Sponge the Same as Jam Roly-Poly?

No, although both combine jam with the sort of warm pudding that benefits considerably from custard.

Our Traditional British Jam Roly-Poly uses a suet-based pastry that’s spread with jam and rolled up before cooking. When you slice it, you get its characteristic jam spiral.

Jam sponge is quite different.

It’s a light buttery sponge cooked in a pudding basin, with the jam becoming a topping when the finished pudding is turned out.

If you like one, there’s a very good chance you’ll appreciate the other.

What Is a British Pudding Basin?

This is probably the part of the recipe that will be least familiar to American readers.

A traditional pudding basin is a deep, heatproof bowl with sloping sides. It’s used for steamed puddings such as jam sponge and Traditional British Treacle Sponge Pudding.

For this recipe, you’ll want approximately a 1-liter/1-quart pudding basin.

A ceramic pudding basin is ideal, although a similarly sized heatproof bowl can work if that’s what you have.

It needs to fit comfortably inside a large saucepan while leaving enough room around it for the steaming water.

You don’t need to buy a dedicated pudding steamer. An ordinary large saucepan, a small heatproof trivet or upturned saucer, parchment paper and aluminum foil will do the job.

What Kind of Jam Should I Use?

Strawberry is my first choice.

Our Homemade British Strawberry Jam works particularly well because the bright strawberry flavor cuts through the rich buttery sponge.

Store-bought strawberry jam works perfectly well too.

You can also make jam sponge with:

• Raspberry jam
• Blackberry jam
• Apricot jam
• Blackcurrant jam

Choose something you genuinely enjoy because the jam is one of the main flavors of the finished pudding.

If your jam is particularly firm, give it a good stir before putting it into the basin so it’s easier to spread.

Why We’re Using All-Purpose Flour

A British recipe for sponge pudding will often call for self-raising flour.

That creates an unnecessary complication when you’re making British recipes in the United States because British self-raising flour and American self-rising flour aren’t always formulated in exactly the same way.

For this version, we’re keeping things predictable by using ordinary American all-purpose flour and adding the leavening separately.

If you’ve been following Brit & Skillet for a while, you’ll know this is something that comes up repeatedly in British baking.

Our Self-Raising Flour vs. Self-Rising Flour and Plain Flour vs. All-Purpose Flour guides explain those differences in much more detail.

What Equipment Do I Need?

You don’t need much specialized equipment to make steamed sponge pudding.

The most useful items are:

• A 1-liter/1-quart heatproof pudding basin
• A large saucepan with a lid
• A heatproof trivet, steaming rack or small heatproof saucer
• Mixing bowls
• A kitchen scale or measuring cups
• Baking parchment
• Aluminum foil
• Kitchen string
• A skewer for checking the pudding

The pudding basin is the one piece of equipment worth paying particular attention to, especially if you’re planning to make other traditional British steamed puddings.

A kitchen scale is also useful for British baking because weighing flour removes much of the variation that comes with measuring it by volume.

Can I Make Jam Sponge Without a Pudding Basin?

Yes.

A similarly sized heatproof bowl can work, provided it’s safe for prolonged steaming and fits comfortably inside your saucepan.

The finished pudding may not have quite the same traditional shape, but it should still taste exactly as a jam sponge ought to.

I wouldn’t substitute a wide, shallow cake pan or baking dish.

We’re deliberately steaming this pudding rather than baking it, and the deep basin helps produce its characteristic soft texture and domed shape.

Brit & Skillet Tip

Make sure there’s enough room for the sponge to rise.

Don’t fill your pudding basin all the way to the top.

The sponge expands during steaming, and the pleat you make in the parchment and foil covering gives it additional room to grow.

It’s a small detail, but it helps prevent your carefully wrapped pudding from trying to escape halfway through cooking.

How Do You Steam a Pudding Without a Steamer?

This sounds much more complicated than it actually is.

Place a heatproof trivet, steaming rack or upturned heatproof saucer in the bottom of a large saucepan. The pudding basin sits on top rather than directly against the bottom of the pan.

Boiling water is then added until it reaches approximately halfway up the outside of the basin.

Put the lid on the saucepan and maintain a gentle simmer.

The biggest thing to remember is to check the water level periodically.

A steamed pudding cooks for considerably longer than most cakes, so you’ll probably need to add more water.

Always replenish it with boiling water rather than cold water so you don’t dramatically interrupt the steaming process.

How Do I Cover a Steamed Pudding?

Traditionally, the top of the pudding basin is covered before it goes into the saucepan.

Use a layer of baking parchment underneath a layer of aluminum foil.

Make a pleat through the middle of both before placing them over the basin. That pleat gives the sponge room to expand.

Secure the covering firmly around the rim with kitchen string.

The goal is to keep condensation from dripping directly onto the sponge while still leaving room for it to rise.

How Long Does Jam Sponge Pudding Take to Steam?

Expect approximately 1½ hours of steaming time.

That doesn’t mean you should automatically remove it the moment the timer reaches 90 minutes.

Pudding basins, saucepans, stove temperatures and altitude can all affect cooking time.

When you think it’s ready, carefully uncover the pudding and insert a skewer into the sponge.

If you see wet batter, cover it again and continue steaming in 10–15 minute increments.

Patience is considerably better than turning out a pudding that’s still raw in the middle.

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Should I Turn Jam Sponge Pudding Upside Down?

Yes.

That’s one of the pleasures of making this version.

After steaming, allow the pudding to stand briefly before loosening the edge.

Place the serving plate over the top of the pudding basin, hold the two firmly together and turn them over.

When you lift away the basin, the jam that began at the bottom should now cover the top of the sponge and start running down the sides.

If a little jam remains inside the basin, simply spoon it back over the pudding.

Nobody needs to know.

What Custard Should I Serve With It?

Warm pouring custard is the classic choice.

You want custard that’s loose enough to flow around the pudding rather than something thick enough to sit on top like pastry cream.

Serve a wedge or generous spoonful of warm jam sponge in a bowl and pour the custard over or around it.

Vanilla ice cream would certainly work if that’s what you prefer.

But warm sponge, strawberry jam and hot custard is difficult to improve upon.

High-Altitude Jam Sponge Pudding Tips

Steamed puddings behave somewhat differently from oven-baked cakes at elevation.

At higher elevations, water boils at a lower temperature, meaning steamed foods can actually require more cooking time.

If you’re making jam sponge at altitude:

• Don’t rely entirely on the suggested steaming time.
• Check the center with a skewer.
• Be prepared to steam the pudding longer if necessary.
• Watch the water level carefully throughout cooking.
• Replenish the saucepan with boiling rather than cold water.
• Weigh your flour whenever possible.
• Avoid changing several things at once on your first attempt.

The exact cooking time can vary with your elevation, cookware and the size and material of your pudding basin.

Why Is My Jam Sponge Pudding Dense?

Steamed sponge is more substantial than an airy layer cake, but it shouldn’t feel heavy.

A dense result can be caused by:

• Not creaming the butter and sugar sufficiently
• Overmixing after adding the flour
• Baking powder that’s no longer active
• Batter that’s too stiff
• Insufficient steaming time

Make sure the water also remains at a steady simmer throughout cooking.

Why Is My Jam Sponge Still Wet in the Middle?

It probably needs longer.

Steaming is a gentle cooking method, and the center of a deep pudding takes time to cook.

If a skewer comes out with wet batter after the suggested steaming time, cover the basin again and continue steaming for another 10–15 minutes before checking it again.

Don’t increase the heat dramatically in an attempt to speed things up.

A steady simmer is what you’re after.

Can I Make Jam Sponge Pudding Ahead?

It’s best shortly after steaming, when the sponge is warm and particularly soft.

You can, however, prepare your equipment and measure the ingredients earlier in the day and make the pudding closer to serving time.

Leftovers reheat surprisingly well too.

How to Store Jam Sponge Pudding

Allow leftover pudding to cool before covering it well or transferring it to an airtight container.

Store it in the refrigerator for approximately 3–4 days.

Individual portions can be reheated gently in the microwave until thoroughly hot.

Warm up some fresh custard at the same time and leftovers won’t feel much like a compromise.

Can You Freeze Jam Sponge Pudding?

Yes.

Allow the pudding to cool completely before dividing it into individual portions.

Place the portions in airtight freezer-safe containers and freeze for up to approximately 3 months.

Thaw overnight in the refrigerator before reheating.

The texture is best when the pudding is freshly steamed, but freezing is a useful option if you have leftovers.

More Traditional British Puddings

If warm pudding and custard is your idea of a good dessert, there’s plenty more to try on Brit & Skillet.

Traditional British Treacle Sponge Pudding gives you another classic steamed sponge, this time with sticky golden syrup.

Traditional British Jam Roly-Poly pairs jam with soft suet pastry rather than sponge.

For something creamy rather than cakey, try Traditional British Rice Pudding.

And if you’d like to make the jam for this pudding yourself, start with our Homemade British Strawberry Jam.

A Proper British Pudding

A soft steamed sponge, sticky strawberry jam running over the top and warm custard pooling around the bottom.

It doesn’t need to be complicated or dressed up to be something special.

Traditional British jam sponge pudding is simple, old-fashioned comfort food—the kind of dessert that’s particularly welcome on a cold evening.

And with familiar American ingredients, US measurements and an ordinary saucepan for steaming, there’s no reason this classic British pudding can’t become a favorite in an American kitchen too.