Deliciously Fluffy Steam Pudding Recipe to Try at Home

Deliciously Fluffy Steam Pudding Recipe

If you’ve ever wanted to master a classic British dessert that’s both comforting and impressive, a steamed pudding is a perfect choice. This traditional treat offers a soft, moist texture that sets it apart from baked puddings.

Whether you’re baking for family, friends, or just treating yourself, this recipe is straightforward and rewarding. Nothing says comfort or winter like a traditionally steamed pudding.

What Makes Steam Pudding Special

Steam puddings cook by steaming rather than baking, which keeps the pudding moist and light. Unlike oven-baked cakes, steam puddings don’t dry out, and the gentle cooking method allows flavours to develop deeply. The result is a dessert with a delicate crumb and a rich taste that feels indulgent without being heavy.

Ready for my Steam Pudding Recipe?

Ingredients You’ll Need

To make a traditional steam pudding, gather these ingredients:

The Sponge

• 125g Butter

• 3/4 Brown Sugar

• 2 Tbsp Golden Syrup

• 2 Tbsp ground Ginger

• 2 Eggs

• 1 1/2C Flour

• 2tsp Baking Powder

• 2/3C milk

  
  

Caramel Sauce

• 2 1/2C Caster Sugar

• 1/2C Water

• 1 1/2C Cream

• 50g Butter

• 2tsp Flaky Salt

  
  

Method

Lightly grease a 1 litre capacity pudding basin.

Cream butter, sugar and golden syrup together till soft and creamy. Beat in the eggs one at a time, beating well between each one.

Mix flour, ground ginger and baking powder together, then fold into the butter mix, then the milk.

Pour into prepared pudding basin, cover with baking paper, then tightly cover with tin foil.

In a large pot, place a small plate upside down, place the pudding basin onto this and pour enough boiling water till its half way up the sides.

Bring the pot to the boil, then reduce to a simmer and cook for 2 hours, keeping an eye on the water level and just top up as you go.

Remove from the pot and set it aside before turning out onto a serving plate.

Caramel Sauce

Put sugar and water into a pot, stir together over a mid temp till sugar dissolves. Bring to a boil, then reduce the temperature to medium cooking to an amber colour.

Once you have got the desired colour, add in the cream, being very careful because there will be some rapid movement, but keep stirring and it will come right.

Pour into a jug and set aside.

I love to serve the pudding with lots of whipped cream and ice cream because winter is for comfort - diet be damned!!!!!!