Your Sunday Best! A Fabulous Steamed Raspberry & Whisky Sponge Pudding Recipe
Your Sunday Best!
A Fabulous Steamed Raspberry & Whisky Sponge Pudding
Recipe
Your Sunday Best! A Fabulous Steamed Raspberry & Whisky Sponge Pudding Recipe
Remember when Sunday’s was a day for getting dressed up in your “Sunday Best”? It’s not that long ago and I clearly remember visiting family on Sundays, as well as going to Sunday School in my best Sunday Best frock! We may not dress up on Sundays any more, although most people who attend church still do, but it’s still a day for a well-earned lie in, the Sunday papers, a roast dinner, puddings and cake for tea. So, for this Sunday I am giving you my Sunday Best Recipe for a delectable Steamed Raspberry & Whisky Sponge Pudding, just the job for a Sunday pudding and one that makes use of some lovely Mackays Scottish Raspberry Preserve I needed to finish, as well as my own home-grown raspberries.
Sunday Best
I have made several batches of my own raspberry jam, recipe to follow, but, I am also a big lover of Mackays preserves, marmalade and curds, and as this pudding recipe is Scottish, it seemed appropriate to use the rest of my lovely Scottish raspberry preserve that Mackays sent me a couple of months ago, as part of the #bakingwithmackays blog project. My last recipe was for a tea time treat, a Scottish Rhubarb & Ginger Crunchy Streusel Cake, that used Mackays Rhubarb and Ginger Preserve.
Ginger Crunchy Streusel Cake Recipe
Today’s recipe is bang on the money for a seasonal dessert and is a glorious steamed pudding with jam AND fresh fruit. It’s a steamed pudding with a Scottish heritage as it uses Scottish jam and Scotch whisky, and if I didn’t grow my own raspberries, than I would have added Scottish rasps too! This pudding is enough for 8 to 10 people and if you are making it for fewer diners, than the rest can be popped into to the freezer too. I am always very curious as to why more people don’t cook steamed puddings, both savoury and sweet, as they are so easy and apart from checking on the water now and then, once they are steaming away quite happily, it gives the cook a chance to prepare other things or to read the papers with a cuppa. I LOVE steamed puddings and often make them during the cooler months, although this recipe is light enough for all year around.
Your Sunday Best! A Fabulous Steamed Raspberry & Whisky Sponge Pudding Recipe
As well as showcasing Mackays delectable Scottish jam, this recipe was also made as my entry into Dom’s Random Recipes, which is all about Puddings, Cakes and Bakes this month! It is also about making and serving a seasonal treat for dessert of course, and when I served this today I really did get “ooohs and ahhhhs” from around the table! I was very pleased with this recipe, which originated in the Dairy Cookbook called Around Britain; however, as usual, I did tweak the recipe to suit my own needs and what was in the store-cupboard, as well as increase the amounts of jam and raspberries in the recipe too! I have shared the recipe below, as I made it, but with a link back to the Dairy Diary site, where the book may still be available to buy. As well as increasing the jam and fruit, I also added a wee bit more Scotch whisky to my sponge recipe too, and why not I say!
Preparing the pudding
Around Britain Cookbook
So, for my Sunday Best today, I give you a fabulous family recipe for a steamed sponge pudding with jam and fresh fruit – and if you want to omit the whisky, then just add milk in its place. I have to dash now, as I have to think about what to serve for tea soon! Have a lovely Sunday and I’ll see you soon with lots more new recipes, as well as my final organic post as well as a new giveaway too, Karen
Your Sunday Best! A Fabulous Steamed Raspberry & Whisky Sponge Pudding Recipe
Raspberry Steamed Sponge Pudding
Print recipe
| Serves | 8 to 10 servings |
| Prep time | 30 minutes |
| Cook time | 2 hours |
| Total time | 2 hours, 30 minutes |
| Allergy | Egg, Wheat |
| Dietary | Vegetarian |
| Meal type | Dessert, Snack |
| Misc | Child Friendly, Freezable, Gourmet, Serve Hot |
| Occasion | Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day |
| Region | British |
| From book | Around Britain Dairy Cookbook |
Ingredients
- 4 tablespoons raspberry jam
- 350g fresh raspberries
- 175g (6ozs) butter
- 150g (6ozs) caster sugar
- 3 large eggs, beaten
- 4 tablespoons Scotch whisky
- 225g (8ozs) Self-Raising flour
Note
This is my adaptation of a recipe from the Around Britain Dairy Cookbook, and is a fabulous steamed sponge pudding topped with fresh raspberries and raspberry jam. The addition of the whisky to the sponge batter gives the pudding a fabulous flavour, but, you can omit this if you are serving the pudding to non whisky lovers or children. By steaming the pudding you are rewarded with a meltingly light and fluffy sponge which is as light as a feather! Perfect as the grand finale to any family meal.
Directions
| Step 1 | Grease a 2 litre (3 1/2 pint) pudding basin with butter and then line the base with a circle of greaseproof paper. |
| Step 2 | Spoon the jam into the bottom of the basin and then arrange the fresh raspberries over the top, allowing them to come up the side of the basin, so there is only one layer, if possible. |
| Step 3 | Beat together the butter and sugar until it is light and pale in colour, this is essential for a light and fluffy pudding. Then beat in the eggs with the whisky. |
| Step 4 | Sift the flour carefully into the mixture and fold it in gently before spooning the sponge mixture over the raspberries. |
| Step 5 | If you are using a plastic basin, place the lid on; if not, then cover the pudding with a sheet of buttered greaseproof paper and then some foil, that has been pleated in the middle to allow for pudding expansion! Secure with string and make a string handle if you wish for ease of removing the pudding. |
| Step 6 | Steam the pudding for 1 1/2 to 1 3/4 hours, or until well risen and when a skewer is inserted, it comes out clean. |
| Step 7 | You can keep the pudding warm in the steamer until you are ready to serve it; when you are ready to serve, carefully un-mould the pudding by inverting it on to a serving dish. Garnish with a dusting of icing sugar if you wish and serve hot accompanied by cream, custard or crème fraîche. |
Your Sunday Best! A Fabulous Steamed Raspberry & Whisky Sponge Pudding Recipe
The Pudding Club Gallery of Steaming Success!
Your Sunday Best! A Fabulous Steamed Raspberry & Whisky Sponge Pudding Recipe
Your Sunday Best! A Fabulous Steamed Raspberry & Whisky Sponge Pudding Recipe
Your Sunday Best! A Fabulous Steamed Raspberry & Whisky Sponge Pudding Recipe
Jean says
Oh my, this looks wonderful!
Just right for the chilly autumn evenings. Fruit and whisky – what a divine combination.
Polly davis says
I’ve never tried steaming. Is it easy?
Maya Russell says
Divine! I’ve never steamed like this either but I really want to give it a go.
Maya Russell says
Shared on Twitter
Jaime says
Ooo yes please!! I do love steamed puddings but my husband is not a fan. So I have this beautiful pudding bowl, which now has been used for all other reasons but pudding. And yes, Mackays preserves are top-notch! I love their Scottish Strawberry. Mmm…
Dominic says
this is quite simply my ideal pudding… whisky AND raspberries, what a combo and a great recipe find, a very lucky random recipes… you know I love a proper old-fashion British pudding, with lashing of cream for me and custard for The Viking!… thanks so much for entering x
The Ordinary Cook says
Ooh Karen that looks lovely. It’s like a winter summer pudding – if you know what I mean.
Karen says
I know EXACTLY what you mean, yes! Thanks Kath!
Dina says
looks delish!
kristen says
Hello! American here maybe asking a silly American question…but how do you steam this?
Karen says
TO steam this pudding, you place it in a pan with water that comes halfway up the sides of the bowl and then simmer it for the allotted time! You could also bake it in the oven in a bain marie – a tray filled with water. Hope that helps? Karen
PS: here is a handy site to explain more: How to Steam Puddings
Denise @ magnoliaverandah says
Omit the whisky – sacrilege surely! Love steamed puddings and we are still getting some cool days were this pudding would be more than acceptable. Lovely.
Alison says
I have never tried a steamed pudding, this looks lovely
Polly davis says
A real autumn treat
Stephen Dittrich says
mmmmm, that looks good, must give it a go!
Tracy Nixon says
Sounds lovely! Comfort food for Autumn! Thank you! Shared via G+
Tracy Nixon says
This is the type of heart warming pudding I like on a cold Autumnal day – anything hot, jammy or syruppy!
Tracy Nixon says
It is all about hot puddings this weekend to keep us warm in this cold and wild weather! Brrrrrr I don’t feel so guilty making hot puddings when I know we need the energy to keep us warm and on the move!
Jean | DelightfulRepast.com says
Karen, I love to make steamed puddings! And, like you, I wonder why more people don’t make them.