Steamed sponge pudding is a traditional British dish, loved for its fluffy, moist texture and sweet flavour.
While there are so many variations of this staple dessert, chef James Martin has shared what he claimed to be “the nicest recipe” he’s “ever used”.
Speaking earlier this morning on his hit ITV show Saturday Kitchen, James revealed that he was inspired by a sponge pudding he had recently in Devon.
Unlike most recipes, however, his version has a unique twist in the form of whiskey which is complimented by orange.
The chef claimed that the citrus fruit “works really well with whiskey” and that the pudding is “such a simple little dish” to make.
Method
Start by adding the sugar to a hands-free mixer or a large bowl, then follow with the butter and whisk until light and fluffy.
Grease a one-litre pudding bowl with a dusting of butter, flour and and spoon the syrup into the bottom. Next, whisk together the butter and sugar until it’s light and fluffy.
Crack in the eggs, then add the milk followed by the zest and juice of one orange. Finally, fold in the flour to thicken the mixture.
Whisk everything together to form a cake-like batter, then pour it into the prepared bowl – around three-quarters to the top.
He recommended using tinfoil or greaseproof paper to cover the bowl loosely and give the sponge room to move. The chef noted that if it’s too tight, the sponge will be “quite tough”. Once the foil is in place, secure it by tying some string around the bowl then set it aside.
According to James, you can make the pudding, cover it and then pop it in the fridge to save for hours or even a day later if that’s when you want to eat it.
James opted for a traditional cooking method to steam the sponge pudding, noting that “no microwaves or air fryers” should be used with this recipe.
Place a tea towel and metal ring into a large pan, pour boiling water two-thirds of the way up, place a lid on and simmer for one to one and a half hours, keeping an eye on the water and topping up.
James said: “Let it tick away for an hour and three quarters and it’ll be perfect.”
To make the custard, whisk together the egg yolks and sugar. Warm the milk and cream together in a pan, then pour over the egg mixture. Return to the pan and simmer until thickened, whisking continuously. Finish with the whisky. Sieve into a bowl.
To serve, divide into bowls and pour over the custard.
