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Pamwam's apple steamed sponge recipe

Pamwam's apple steamed sponge recipe

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  • Recipes
  • Dish type
  • Dessert
  • Puddings
  • Sponge puddings

Very simple steamed sponge. I didn't want to put the oven on just to make a little sponge so tried this, I can't believe it worked out so delicious. Also very quick.

9 people made this

IngredientsServes: 4

  • 90g (3 oz) butter or margarine
  • 90g (3 oz) caster sugar
  • 1 egg
  • 90g (3 oz) self raising flour
  • 1 good pinch ground cinnamon or nutmeg
  • 1 eating apple

MethodPrep:10min ›Cook:25min ›Ready in:35min

  1. Beat the butter with the sugar until soft. Beat in the egg add a little flour to stop it splitting. Add the rest of the flour and cinnamon with a metal spoon and fold in gently.
  2. Peel, core and chop the apple and put in the bottom of a greased heatproof bowl.
  3. The bowl you use has to fit in your steamer on the deepest shelf. You will only need the bottom shelf. See photo.
  4. Pour the sponge mix onto the apples. Make sure it covers them.
  5. Put the bowl in the bottom shelf and steam for 25 minutes.
  6. Remove from the steamer and leave the sponge for a few minutes to cool, then run a knife round the edge. Put a plate over and turn upside down. Serve with custard or cream.


I still can't believe this worked. You could use your favourite sponge recipe for this or put other fruit in the bottom as long as it's not too squishy. You can have this cake hot or cold but because it is steamed it's best eaten on the same day. If it lasts that long!

See it on my blog

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Recipe: Blackcurrant & Apple Steamed Pudding

A steamed pudding is a quintessentially British thing. Part cake, part sponge pudding and all delicious. Steaming results in a lovely moist but still-light sponge that is perfect comfort food throughout the winter months. Serve it with lashings of whipped cream or a generous amount of custard.

Endlessly adaptable, sponge pudding with syrup is probably the most common, closely followed by jam. The topping soaks into the top of the cooked pudding, creating graduated layers.

My pudding is gently spiced, and filled and topped with apple and blackcurrant jam. I cooked it in my REDMOND Multicooker, which is one of the most useful gadgets that I own (initial review here). For those not in the know, the multicooker will fry, stew, steam, boil, bake & slow cook with its 35 functions, making it adaptable as well as compact. A steamed pudding takes a good hour or so to cook, and takes up a valuable ring on the hob, so cooking it in the multicooker gives you back that cooker space. The tightly fitting lid of the REDMOND also means there is less steam condensing in your kitchen.

Loved this ? Then check out my Christmas pudding!

A few tips for this recipe.

  • Let the butter soften for a good few hours
  • Use any apples – I used two dessert apples from my mother’s garden – no need to peel them before grating
  • Butter the pudding basin well
  • Don’t be afraid to play with the flavours – this would be delicious made with either my homemade cherry jam or my easy blackberry jam
  • Double cover the pudding with cling film, and tin foil secured with a rubberband.

Tried this recipe? If you try this recipe please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!

  • 400g/14oz blackberries
  • 150g/5½oz butter, softened
  • 150g/5½oz golden caster sugar
  • 1 lemon, zest and juice
  • 3 free-range eggs, lightly beaten
  • 175g/6oz self-raising flour
  • 300g/10½oz Bramley apples, peeled, cored removed, cut into 2cm/¾in pieces
  • 175g/6oz blackberry jam

Butter a 1.2litre/2 pint pudding basin. Line the base of the basin with a small piece of baking paper.

Scatter 150g/5½oz of the blackberries into the bottom of the basin and set aside.

Beat the butter, sugar and lemon zest in a mixing bowl until light and fluffy. Whisk half the beaten eggs into the butter mixture. Whisk in half the flour, then the remaining eggs and then the remaining flour. Stir the apple pieces into the mixture. Spoon into the pudding basin and smooth the surface.

Cover the basin with the circle of baking parchment, with the pleat in the centre of the pudding. Cover the parchment with the circle of aluminium foil, again with the pleat in the centre. Tie the pudding very tightly around the rim with string. Create a carrying handle by tying the excess string across the top of the basin and tying it under the string on the opposite side – this will help you lift the pudding out of the pan once it’s cooked. Trim any excess baking paper and aluminium foil, leaving a 2.5cm/1in border, and turn the edges in on themselves to seal.

Put an upturned heatproof saucer or small trivet in a large, deep saucepan, and place the pudding basin on top. Add enough just-boiled water to the pan to come three-quarters of the way up the sides of the basin. Cover the pan with a tight-fitting lid and place over a low heat. Allow to steam in the gently simmering water for 1½-2 hours (depending on how you prefer your pudding cooked). Add more water to the pan if necessary to make sure the pan does not boil dry.

The pudding is done when a skewer inserted into the centre of the pudding (through the aluminium foil and baking paper) comes out clean. If the pudding is still uncooked, cook for a further 30 minutes. When done, turn off the heat and carefully lift the basin from the water. Leave to stand for 5 minutes.

Cut the string from the basin and discard the aluminium foil and paper. Run a table knife around the edge of the pudding to loosen the sides, carefully invert onto a deep plate and remove the basin.

While the pudding is steaming, make the sauce. Heat the jam, remaining blackberries and lemon juice over a low heat for 6-8 minutes, until the jam has melted and the blackberries soften. Remove the pan from the heat. Strain the sauce through a fine sieve into a clean saucepan. Add a little water if the sauce seems too thick and add lemon juice to taste.

Spoon a little of the sauce over the pudding and allow to run slowly down the sides.

Spiced apple and syrup sponge puddings recipe

To make the sponge: Put the butter and sugar into a mixing bowl and cream together with an electric mixer until pale and fluffy. Add the egg and continue whisking until smooth.

Fold in the sieved flour and mixed spice. Add the grated apples and milk and gently fold together until evenly mixed.

To make the topping: Take 1tbsp of golden syrup and put into the base of the prepared basins, moulds or cups. Repeat with the rest. Arrange a quarter of the sliced apples into the base of each. Spoon the sponge mixture on top.

Put the puddings on to a baking tray and bake for 35 mins until risen, firm and a cocktail stick inserted into the centre comes out clean. Cook for 5 more mins, if needed.

Upturn the puddings on to serving plates, remove the non-stick paper and serve with a dollop of crème fraîche.

Ten of the Very Best Recipes for Steamed Puddings You Will Find

It is not until you get older that you start to understand the saying “Not as good as grandma used to make.” You start to see the way things are made these days is never as personal, quality controlled or indeed a labour of love as much as your nan or mum used to do it. But that doesn’t stop them for still being tasty! So with that in mind I thought we would take a look at something I have not had in a very, very long time. Today we will try and find out just what is the World’s very best steamed puddings…

Steamed marmalade puddings with whisky liqueur custard

A nice moist, fruity pudding that is perfect for these cold winter nights. Add the whisky liqueur custard into this mix and you have a very tasty pudding indeed. Fancy trying it?

Steamed Raspberry & Whisky Sponge Pudding

This does sound really tasty. With the whisky powering the other flavours up your nose, it will be a sensation for the whole body to enjoy.

Traditional Jam Steamed Pudding

This is the traditional way of eating steamed puddings. Nothing to hard to make, but that doesn’t mean it won’t taste amazing because it will! And thanks to the recipe and making guide it is really easy making it well worth a try at the very least.

Cardamom and almond steamed pudding

All those tasty, crunchy almonds resting on top of that pudding are just begging to be eaten.

Caramel Apple Steamed Pudding

This lovely thick looking pudding is made from Granny Smith apples and various spices to make the taste of caramel and add a touch to bitterness to it.

Steamed Ginger Persimmon Pudding

I have not tried this pudding, but I would imagine the ginger really makes it smell divine when steamed and rather tasty indeed.

Butterscotch Steamed Pudding

I have never tried anything made with Butterscotch yet so maybe this is what I should start with! It sure does look tasty and perfect for an after-dinner treat.

Rhubarb steamed pudding

Rhubarb puddings are one of those things to love and hate both at the same time. It would often taste sour and bitter, but then you would get a mouthful of hot, sweet sponge with some rhubarb and your opinion would change!

Steamed syrup sponge pudding

This is the pudding I remember having at school the most. With nice creamy Devon custard and a piping hot syrup sponge even as I type I can feel it sliding down my throat and into my belly warming me up.

Steamed chocolate and pear pudding

Stop reading this rubbish and look at that picture! It does nothing short of making the mouth water and you just know the cold pear on top makes the hot chocolate pudding and chocolate sauce explode into the mouth.

Pamwam's apple steamed sponge recipe - Recipes

Put into a large pan , pour boiling water 2/3rds of the way up pop a lid on and simmer for 1 hour, keeping an eye on the water and topping up.

To make the custard, whisk together the egg yolks and custard. Warm the milk and cream together in a pan, pour over the egg mixture return to the pan and simmer until thickened whisking continuously. Sieve into a bowl.

To serve divide into bowls and pour over the custard.

Grease a 1 litre pudding bowl. Spoon the syrup into the bottom. Whisk together the butter and sugar until light and fluffy add the eggs and fold in the flour and vanilla. Pour onto the syrup. Cover in greaseproof paper and tie string around.

Put into a large pan , pour boiling water 2/3rds of the way up pop a lid on and simmer for 1 hour, keeping an eye on the water and topping up.

To make the custard, whisk together the egg yolks and custard. Warm the milk and cream together in a pan, pour over the egg mixture return to the pan and simmer until thickened whisking continuously. Sieve into a bowl.

Apple sponge

This recipe sounds like it will fail but the turns out to be a wonderful and so simple to make.



Skill level

This recipe was given to my from my local hairdresser, Jacinta, in Cygnet. Y ou can add an egg to the sponge for a more cake-like texture, if you prefer.


  • 4 golden delicious apples, stewed
  • 150 g (1 cup) self-raising flour
  • 110 g (½ cup) caster sugar
  • 125 ml (½ cup) milk
  • 2 tbsp melted butter
  • 1–2 tsp finely grated lemon zest

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Stew the apples with some butter and honey, or as desired, until starting to soften, but not completely soggy. Do it in an ovenproof saucepan (about 1.5 liitres is a good size) or transfer the mixture later.

Mix the remaining ingredients together and pour over the hot apple. Bake for about 25–30 minutes or until a skewer inserted in the centre comes out clean.

Serve just as it cools, rather than too hot, or at room temperature.

Image by Benito Martin. Styling by Lynsey Fryers. Food preparation by O Tama Carey. Creative concept by Belinda So.

How to Make the Best Homemade Sponge Cakes

Sponge cakes are made with very little fat and featured in layer cakes, jelly rolls, even tiramisu! Here's what you need to know to make them right.

Soak up some sponge cake knowledge.

Sponge cakes are European-style cakes made with very little fat. They&aposre featured in layer cakes, jelly rolls, and tiramisu.

Unlike butter cakes and chiffon cakes, sponge cakes include little fat other than what&aposs in the egg yolks. And because of their low fat content, homemade sponge cakes won&apost resemble a moist, cream-filled snack cake. But soaked with simple syrup and flavorings, they are delectable.

We&aposll share top tips to make delicious sponge cakes, and share favorite recipes to try.

How to Make Homemade Sponge Cake

Sponge cakes require some special treatment.For one, sponge cake batter waits for no one. So have all of your ingredients measured and sifted and ready to go in separate bowls. Accuracy is key: use a scale if you have one. Your cake pans should be greased and lined with parchment, and your oven preheated.

Sponge cakes are best made with an electric mixer — preferably a stand mixer, so your hands are free.

Some sponge cake recipes use just yolks and some use the whole egg. Read through your recipe first to see what you&aposll be using, and most importantly, if you&aposre using the whole egg, see if you need to whip the whites separately from the yolks or if you whip them together.

Warm the Eggs

Why? Because warmed eggs hold more air and create more volume when they&aposre whipped than cold eggs. Here&aposs how you do it:

  1. Set a stainless steel bowl over a pan of simmering water.
  2. Add a few tablespoons of sugar from the recipe into your eggs (white or yolks or both depending on your recipe), and whisk it in. Sugar has an insulating effect, and helps protect the eggs from coagulating over the heat.
  3. Keep whisking the eggs while you heat them, testing now and then with your fingertip until they feel warm to the touch.

Alternate Method: Hot milk sponge cakes use scalded milk to warm the eggs.

Whip the Eggs

Egg whites: Whipping egg whites separately from egg yolks adds even more volume to a sponge cake batter. When the egg whites are warm, transfer them to your mixing bowl and whip until medium-stiff peaks form. Stop beating the egg whites just when stiff peaks form: you don&apost want them to appear dry. Perfectly beaten egg whites will fold into batter without breaking apart into white flecks and islands, and the air bubbles will still expand in the oven.

Egg yolks: Beat your egg yolks with sugar until they&aposre thick and lemon-colored when you lift up the beaters, a "ribbon" should form on the surface as the mixture drops back into the bowl. Meanwhile, adding melted butter or sifted cocoa powder decreases the batter&aposs volume, so fold these in very carefully.

Fold in Egg Whites

Use the "one-third, two-thirds" method for folding in egg whites:

  1. Add one-third of the beaten egg whites into the bowl of thick batter.
  2. For best results, use a balloon whisk -- one of the big bulbous ones -- stirring gently until the ingredients are incorporated and the batter is lightened. (A rubber spatula, plastic bowl scraper, or even your hands also work well.)
  3. Add the remaining egg whites to the batter, gently folding with smooth strokes through the center of the bowl, around the sides, and lifting through the center again, repeating until batter is smooth.
  4. Immediately divide batter into prepared pans, smoothing the surface if necessary, and transfer them to the hot oven.
  5. Bake as directed.

Sponge Cake Recipes to Try

Sponge cakes are made for soaking up sauces and fillings. Try this recipe topped with macerated strawberries for a strawberry shortcake.

Recipe Summary

  • 1/2 cup sugar
  • 1 tablespoon water
  • 2 Granny Smilth apples
  • 2 tablespoons water
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 2 Granny Smith apples
  • 1 tablespoon unsalted butter
  • 1 tablespoon sugar
  • 8 tablespoons (1 stick) unsalted butter
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1/4 cup molasses
  • 1 1/4 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • Pinch of salt
  • 1 cup plain dry bread crumbs

To make caramel: Combine sugar and water in a small, heavy saucepan set over medium heat. Cover, and cook until sugar has melted. Remove cover, and continue cooking, swirling pan occasionally, until sugar turns a deep amber. Carefully pour caramel into pudding mold tip so caramel coats mold evenly. Set mold aside.

To make applesauce: Peel and core apples and cut into chunks. Place in a small saucepan along with water, sugar, and spices. Cook, covered, over low heat until apples fall apart, 10 to 12 minutes. Uncover, and cook 5 minutes more, stirring often. Set the applesauce aside.

To make apple topping: Peel and core apples and cut into 1-inch chunks. Melt butter in a small saute pan and add apples and sugar. Cook over medium-high heat until apples turn brown on all sides, 3 to 5 minutes. Place apples in the bottom of the caramel-lined mold, distributing evenly so they reach up the sides.

Choose a pot large enough to hold the pudding mold with a 2-inch space all around. Place a wire rack or a folded kitchen towel in the bottom of pot fill with enough water to reach halfway up sides of mold. Cover pot, and bring to a boil. Reduce heat to a simmer.

To make pudding: In the bowl of an electric mixer, cream together butter and brown sugar. Add the eggs and molasses mix well. Add the reserve applesauce, and mix well.

In a large bowl, sift together flour, baking powder, and salt stir in breadcrumbs. Add to the applesauce mixture. Stir batter until just combined.

Fill pudding mold with batter clamp on lid. Place mold in a pot of simmering water. Cover pot, and cook until a toothpick inserted into middle of pudding comes out clean, about 1 hour 40 minutes. Check water often, keeping it at a steady, low simmer. Transfer mold to a wire rack to cool, 15 minutes.

When ready to serve, invert the pudding onto a serving plate. If any of the apple chunks stick to the mold, remove them, and rearrange them on the top slice.

Steamed Jam Sponge

After buttering the basin add 3 tablespoons of Rasberry Jam to the bottom. In a large mixing bowel sift the flour and baking powder into it. Add the softened butter, sugar, and eggs. Whisk together with an electric hand whisk for around 2 minutes until it is well mixed. Spoon the mixture into the basin and smooth the top out with a large spoon.

Lay some greaseproof paper onto the work surface and the same size of foil on top of it. Be careful to ensure that you have it large enough to cover the top of the basin with extra to wrap around the sides. Form a pleat in both the paper and the foil together and place over the top of the basin with the foil uppermost. Carefully smooth the foil and paper down around the basin and tie in place with some string. Form a "handle" of string over the top of the basin to enable you to lift the basin in and out of the steamer.

Steam the pudding for 2 hours making sure to check the water level every 30 minutes to ensure that it doesn't boil dry.

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