Pumpkin Steamed Sponge Pudding

5 from 5 votes

This Pumpkin Steamed Sponge Pudding is such a comforting dessert. It's easier to make than you think and takes traditional steamed sponge pudding to another level. Combination of pumpkin and plum jam - it's an autumnal pud your family will love!

Course Dessert, Pudding

Cuisine British

Keyword jam steamed pudding, pumpkin steamed pudding, sponge pudding, steamed pudding, steamed sponge pudding

Prep Time 15

Cook Time 2

Total Time 2 15

Servings servings

Calories 507kcal

Author Jo Allison

Equipment

Ingredients

175 g self-raising flour see notes below
175 g light brown sugar
175 g unsalted butter softened
3 large eggs
200 g pumpkin purée tinned or homemade
4 tablespoon plum jam or conserve
1 teaspoon mixed spice
1 teaspoon baking powder

Metric - US Customary

Instructions

Start with generously buttering the pudding basin and add plum conserve to the bottom of the basin.
Put flour, baking powder, mixed spice, softened butter and sugar in a large bowl and mix together with the hand mixer. You can also use your standing mixer with paddle attachment if you prefer. Start adding eggs one at a time and mix until incorporated. Don't overmix.
Add pumpkin purée and mix until incorporated.
Pour the sponge batter onto the pudding basin on top of the plum conserve.
Cover the pudding basin with large piece of baking paper and aluminium foil and tie with a string to secure (see tips in the post above).
Place a steamer rack or overturned saucer on the bottom of the large soup/stock pot and place your pudding basin on top. Fill the pot with boiling water half way up the side of the basin and cover with tight fitting lid.
Steam for 2 hrs (initially on a medium heat which you turn down to low once water comes back to boil), topping up with some more boiling water along the way if necessary.
After two hours check with the skewer as you would regular cake (pierce your pudding through the baking paper and foil). If the skewer comes out wet, keep steaming for another 20-25 min but if it comes out clean, your pudding is ready!
When done, turn out onto a plate and serve immediately with lashings and lashings of custard or cream!
Enjoy!

Notes

Nutritional information is approximate, per serving and should be treated as a guideline only.
If you don't have self-raising flour, simply make your own by adding 2 teaspoon baking powder to 175g of plain flour. Make sure you don't forget to add another teaspoon of baking powder as per recipe when using self-raising flour.
Any leftovers can be store in airtight container in the fridge for up to 2 days and reheated gently in the microwave before serving.

Nutrition