Steamed jam sponge pudding, a quick, easy, microwave, gluten-free and vegan recipe for a light sponge and sticky glorious jam dessert.
Steamed Jam Sponge Pudding with Fearne and Rosie using reduced sugar strawberry jam, quick, easy, gluten-free and vegan – light sponge and sticky glorious jam, what’s not to love!
This isn’t an AD it is a mutual appreciation post. Living with a diabetic and families that rattle through conserves well let’s just say we were delighted when Rachel from Fearne and Rosie sent us a message to ask if we’d like to try some of her reduced sugar jam. Obviously, we said yes and that’s how the steamed jam sponge pudding recipe came about.
Steamed sponge puddings are one of the best desserts, they hold many happy childhood memories and my Grandma used to whip up this super speedy sweet treacle sponge in the microwave within 15 minutes and I’d cover it in custard and devour as much as I was allowed. It’s a recipe I promised to translate into gluten-free when I realised wheat was an annoying food intolerance that would trigger bloating and pain for days. Enough about my guts!
To the recipe…
Rachel is Fearne and Rosie’s Mum and like so many of us, once she started weaning her children she started looking at labels and was shocked at how much sugar goes into ready-made products. But unlike most of us, Rachel decided to do something about it and created Fearne and Rosie jams and spreads. We’ve used the strawberry jam for this recipe, but there is also raspberry, black currant, cherry, British honey and honey and chocolate spread.
We’ve worked out that Fearne and Rosie jam has roughly 20% less sugar than other leading brands, but still has a rich full fruity flavour and the consistency is great.
Rachel is on a mission to create healthier, tastier and happier food and you can find the jams and spreads in Waitrose and Morrisons.
We’ve made traditional steamed pudding for years especially Christmas puddings – but getting the right proportion of ingredients to make a sponge rise in a microwave isn’t as easy as it sounds (well not for us anyway). With this recipe, we believe we’ve cracked a great rise and a light – lower sugar- vanilla sponge.
The steamed jam sponge pudding
The method’s really simple, use a heatproof pyrex style bowl – make sure you grease it – add the jam in the base, then mix the sponge ingredients together, layer over the jam, 8 minutes on medium heat in the microwave – well that’s it really.
To enjoy your easy to make sponge pudding, cooked with sweet strawberry jam, then drizzle over more warm strawberry jam and all of this dessert can happen in under twenty minutes. Not sure we need to say anymore?
A quick, simple to make and delicious steamed jam sponge pudding
70ml unsweetened almond milk
1 tablespoon apple cider vinegar
75g dairy-free butter – slightly softened
100g light brown soft sugar/golden caster sugar
2 teaspoon vanilla extract
50g unsweetened non-dairy yoghurt
150g self-raising flour (gluten-free if needed)
¼ teaspoon xanthan gum if using gluten-free flour
1 tablespoon syrup
1½ tablespoons cornflour
¼ teaspoon bicarbonate soda
110g / 4 tablespoons strawberry jam
5 tablespoons of strawberry jam
In a small bowl mix together the apple cider vinegar and the unsweetened almond milk – set to one side for 5 minutes until it curdles.
Lightly grease the inside of the pudding bowl with butter and set to one side.
In a medium mixing bowl, cream together the butter and sugar, then mix in the yoghurt. Stir until combined.
Add the flour, cornflour, bicarbonate of soda and xanthan gum (if you are using gluten-free flour) and lightly stir in.
Pour in the maple syrup, vanilla extract and unsweetened almond milk. Stir together until the mix is smooth and silky.
Add 4 tablespoons of strawberry jam to the base of the greased bowl. Then spoon over the sponge mix and even out the surface.
Place a plate over the top of the bowl and a 2nd plate underneath the bowl. Then place in the microwave and cook at 600W for 8 minutes.
Remove from the microwave and leave to stand for 3 minutes before removing the top plate.
Meanwhile in a small saucepan gently warm 5 tablespoons of jam.
Remove the top plate from the pudding bowl and using the plate you wish to serve the pudding on and place this plate over the top. Using both hands (wearing oven gloves) pick up the bowl and the plate together and turn them over. Leave to stand until the jam pudding falls onto the plate.
When ready to serve pour over the warm jam.
If you don’t eat it all in one sitting, cover and store in the fridge for up to 2 days.
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