I still remember the first time I tried sponge pudding-it was at a family gathering, and the smell of warm cake and caramelized sugar filled the room. My aunt, who’s been baking for years, made the dessert from a simple recipe she swore by. She described it as “easy but magical”, which made me skeptical at first. But one bite later, I understood. The sponge was so light and airy, yet it had this cozy, comforting richness to it.
Now, whenever I think of sponge pudding, I think of that warm, inviting feeling. It’s not just dessert; it’s a memory. That’s why I wanted to share Jamie Oliver’s sponge pudding recipe with you. It’s an updated classic with a twist of simplicity that makes it approachable for beginners and fun for seasoned bakers.
Jamie Oliver’s Sponge Pudding Recipe
Jamie Oliver’s take on sponge pudding is one of my all-time favorites. What I love most is how he keeps it grounded in tradition while adding little details that make it feel fresh and exciting. You won’t need any crazy ingredients or complicated steps, just some basic kitchen staples. His recipe is perfect for those who crave a nostalgic dessert without getting overwhelmed.
Ingredients Needed
Here’s the list of ingredients you’ll need:
- Butter (softened): 125g
- Caster sugar: 125g
- Self-raising flour: 125g
- Eggs: 2 large
- Milk: 2 tbsp
- Baking powder: 1 tsp
- Vanilla extract: 1 tsp (optional but adds depth)
- Golden syrup (or light treacle): 4 tbsp
- A pinch of salt (balances sweetness)
How To Make Jamie Oliver’s Sponge Pudding
This recipe is all about mixing ingredients in the right order. Here’s how to do it:
- Prep the Pudding Bowl: Grease a 1.5L pudding basin or bowl. Then pour the golden syrup in the bottom. Set it aside.
- Cream the Butter and Sugar: In a mixing bowl, cream the softened butter and caster sugar together until it’s light and fluffy. I usually do this for about 5 minutes with an electric whisk, but you can use a hand whisk too.
- Add the Eggs and Vanilla: Beat in the eggs one at a time. If you add them slowly, it’ll help prevent the mixture from curdling. If you’re using vanilla extract, this is the time to add it.
- Fold in the Dry Ingredients: Sift the self-raising flour, baking powder, and salt into the mixture. Stir everything gently until just combined. Overmixing can make the pudding dense, so be careful!
- Add the Milk: Stir in the milk to loosen the batter. You want a smooth consistency that can easily drop from the spoon.
- Transfer to the Basin: Spoon the batter into your prepared pudding basin on top of the golden syrup.
- Steam: Cover the pudding basin with a piece of parchment paper, and then wrap it tightly with foil to seal in the moisture. Steam the pudding over a pot of simmering water for about 1.5 hours. Check the water level occasionally to make sure it doesn’t run dry.
- Serve: Once it’s ready, let it rest for a couple of minutes before carefully inverting it onto a serving plate. The syrup will have seeped into the sponge, making it irresistible.
Ingredient Science Spotlight
Let’s take a closer look at a few key ingredients and their roles in making this pudding:
- Butter: Butter’s role here isn’t just for flavor-it helps trap air when creamed with sugar, creating a light, fluffy texture in the sponge.
- Self-raising flour: This is a shortcut for creating lift in the batter. The baking powder in the flour causes the sponge to rise while it cooks, keeping it airy.
- Golden syrup: The sweet syrup adds not only flavor but also moisture to the pudding, which helps it stay soft. It creates that gooey bottom that makes sponge puddings so comforting.
- Eggs: Eggs provide structure and stability. They also contribute to the rise and help bind the ingredients together, making the texture smooth and even.
Expert Tips
- Don’t skip the steaming: Steaming is what keeps this dessert light and moist. It’s the secret behind the perfect sponge pudding.
- Temperature matters: Make sure your butter is softened to room temperature before creaming with the sugar. This makes it easier to achieve that light, fluffy texture.
- Rest before serving: Allow the pudding to rest for a minute or two before flipping it. This lets the syrup set and prevents it from running everywhere.
Recipe Variations
While Jamie’s version is fantastic, there’s room for creativity:
- Fruit Version: You can add a handful of berries (like blueberries or raspberries) or chunks of stewed apples to the batter for a fruity twist. Just toss them in a little flour before adding them to the mixture to prevent them from sinking.
- Chocolate Sponge Pudding: Stir in some cocoa powder or melted chocolate into the batter for a chocolatey version. You can even swap the golden syrup for chocolate sauce.
- Spiced Pudding: Add a teaspoon of mixed spice or cinnamon to the dry ingredients for a warm, autumnal flavor.
Final Words
This Jamie Oliver sponge pudding recipe is so comforting and reliable. Whether you’re serving it for a family meal or treating yourself to something special, it’s the kind of dessert that brings people together. The simplicity of the ingredients and the ease of preparation make it a timeless choice. It’s got that homemade charm, where each bite tastes like love. And it’s forgiving enough that even if you’re a beginner, you can still make it work.
FAQs
How Long Does It Take To Make Jamie Oliver’s Sponge Pudding?
It typically takes about 45 minutes to an hour from start to finish.
Can I Use A Different Fruit For Jamie Oliver’s Sponge Pudding?
Yes, you can swap the fruit for berries or even apples depending on your preference.
What Is The Secret To A Light And Fluffy Sponge Pudding?
The key is to ensure the butter and sugar are well creamed together and to fold in the flour gently without over-mixing.