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Traditional British jam sponge pudding topped with strawberry jam and served with warm custard
Jane at Brit & Skillet

Traditional British Jam Sponge Pudding

A classic British steamed sponge pudding topped with warm strawberry jam and served with plenty of custard. This traditional pudding is made in a pudding basin and steamed gently until soft, light and wonderfully comforting.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Resting Time 5 minutes
Total Time 1 hour 55 minutes
Servings: 6
Course: Dessert
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

For the Jam Layer
  • ½ cup strawberry jam 150g
For the Sponge
  • ½ cup unsalted butter 113g, softened
  • ½ cup granulated sugar 100g
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour 120g
  • 1½ teaspoons baking powder
  • ¼ teaspoon fine salt
  • 2 tablespoons whole milk 30ml, plus a little more if needed
For Serving
  • Warm pouring custard as desired

Equipment

  • 1-liter/1-quart pudding basin
  • Large saucepan with lid
  • Small heatproof trivet, steaming rack or heatproof saucer
  • mixing bowls
  • Electric hand mixer or wooden spoon
  • Baking parchment
  • Aluminum foil
  • Kitchen string
  • Skewer

Method
 

Prepare the Pudding Basin
  1. Generously butter a 1-liter/1-quart pudding basin. Spoon the strawberry jam into the bottom and spread into an even layer.
Make the Sponge Batter
  1. Beat the softened butter and sugar until pale and creamy. Beat in the eggs one at a time, then stir in the vanilla. In a separate bowl, whisk together the flour, baking powder and salt. Gently fold into the butter mixture, followed by 2 tablespoons (30ml) milk. Add another teaspoon or two of milk only if the batter seems particularly stiff.
Fill the Pudding Basin
  1. Spoon the batter gently over the jam and level the surface without disturbing the jam underneath. Leave some space at the top of the basin for the pudding to rise.
Cover the Basin
  1. Place baking parchment beneath a sheet of aluminum foil and make a pleat through the center. Cover the basin, parchment-side down, and secure firmly around the rim with kitchen string.
Prepare for Steaming
  1. Place a heatproof trivet, steaming rack or upturned heatproof saucer in a large saucepan and set the covered basin on top. Add boiling water until it reaches about halfway up the basin, then cover the saucepan.
Steam the Pudding
  1. Keep the water at a gentle simmer and steam for about 1½ hours, checking the water periodically and topping up with boiling water as necessary. A skewer inserted into the sponge should come out clean or with a few moist crumbs; if necessary, steam for another 10–15 minutes.
Turn Out and Serve
  1. Let the pudding stand for 5 minutes, then run a thin knife around the edge. Place a serving plate over the basin, carefully invert and lift away the basin. Spoon over any jam left behind and serve warm with pouring custard.

Notes

Brit & Skillet Tip Keep the jam and sponge layers separate. Spoon the batter gently over the jam in several small additions rather than adding it all at once. Avoid pressing or spreading the batter aggressively—you want the jam to stay at the bottom of the basin so that when the finished pudding is turned out, it becomes that lovely glossy topping running down the sides.
Jam: Strawberry is traditional and works beautifully, but raspberry, blackberry, apricot or blackcurrant jam can also be used.
Pudding basin: A 1-liter/1-quart heatproof pudding basin is ideal. A similarly sized heatproof bowl can be substituted.
Keep an eye on the water: Check the saucepan periodically during steaming and replenish it with boiling water, not cold water.
At high altitude: Because water boils at a lower temperature at higher elevations, the pudding may require additional steaming time. Use the skewer test rather than relying only on the clock.
Self-rising flour: If using a self-rising flour that you know works reliably for cakes and puddings, use approximately 1 cup (120g) and omit the baking powder and salt.
Storage: Refrigerate leftovers in an airtight container for 3–4 days and reheat individual portions until thoroughly hot.
Freezing: Cooled portions can be frozen in airtight freezer-safe containers for up to 3 months. Thaw in the refrigerator before reheating.