Marguerite Patton's Steamed Sponge Pudding

    1 hour 40 minutes

    A tangy pudding, slow steam-cooked, a lovely light winter dessert. This one is flavoured with lemon but see my suggestions for ginger, orange or apricot flavoured versions of this beautiful pudding.


    New South Wales, Australia
    16 people made this

    Serves: 6 

    • 90g margarine
    • 90g caster sugar
    • 2 eggs
    • 1 cup (125g0 self-raising flour (if you use plain flour add 1 level tsp baking powder)
    • juice and rind of 1/2 lemon
    • 2 tablspoons lemon marmalade

    Preparation:10min  ›  Cook:1hour30min  ›  Ready in:1hour40min 

    1. Cream margarine, sugar and lemon rind until soft and light
    2. Add eggs gradually. Stir in sieved flour and milk
    3. Grease a 1 1/2 pint pudding basin (about 1/2 litre), put the marmalade in bottom of basin and pour the mixture over marmalade.
    4. Cover with greaseproof paper or foil and put in a steamer over saucepan of rapidly boiling water.
    5. Steam for a good 1 1/2 hours. Turn on to a hot dish and serve immediately.

    Other ideas

    Ginger: sieve 1 level teaspoon powdered ginger with the flour and add 1 - 2 tablespoons diced crystallised ginger with the flour. Apricot: put 2 tablespoons apricot jam at the bottom of the greased basin and add the finely grated rind of 1 lemon to the margarine and sugar. Orange: Add the finely grated rind of 2 oranges to margarine and sugar and mix with 1 tablespoon orange juice instead of lemon juice.

    Editor's Note

    This recipe was edited by staff to include measures more familiar to Australian and New Zealand home cooks.

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