Tim, from Cuxton Bakehouse from Court Farm, Halling, has developed a recipe for a classic Steamed Pudding using our Raspberry preserve.

Tim makes delicious hand shaped bread and cakes in the heart of the north downs.

Print the recipe

You'll need:

  • 180g baking margarine
  • 180g caster sugar
  • 180g self raising gluten free flour
  • 3 eggs
  • 4 tablespoons of Raspberry preserve

To make:

  1. Put some water in a hob top steamer and place on medium heat.
  2. Mix everything apart from the Raspberry preserve together until well combined.
  3. Use a 2 pint pirex pudding bowl and spoon in the Raspberry preserve at the bottom.
  4. Gently pour cake batter on top and cover with a piece of grease proof paper securing with an elastic band. Wrap the dough in wax paper or cling film and refrigerate for 1-2 hours.
  5. Place in steamer and leave for 1 and a half hours checking with a cocktail stick to see if it’s cooked.
  6. Remove from steamer and cool for 20 minutes before running a palate knife round the inside to loosen and turning out onto a plate.
  7. Serve with custard, cream or ice cream. Can be made non gluten-free as well by simply swapping flour to normal self raising.
  8. Enjoy!

Steamed pudding: a history

Steamed pudding has a storied past, originating from ancient methods and eventually becoming a cherished dessert in British culinary culture. Its rise to popularity began in the 17th century and has endured to this day with a wide array of flavours and regional variations.

Happy steaming!