I first stumbled upon Jamie Oliver’s sponge pudding recipe when I was trying to find something comforting but simple to make on a rainy afternoon. There’s something about the way a sponge pudding rises in the oven-fluffy, light, and golden-that makes you feel like you’re baking a piece of nostalgia. That was exactly the vibe I needed. The recipe is foolproof, and when you pour a warm, sweet sauce over it, it’s like a big hug in a bowl.
Sponge pudding is a classic British dessert, but Jamie’s version takes it to the next level. It’s perfect for beginners and experienced bakers alike. The ease of preparation doesn’t take away from its comfort factor. It’s the kind of dish that’s perfect for a cozy dinner or a casual gathering. Once you make it, you’ll understand why it’s a go-to for many home cooks.
Jamie Oliver’s Sponge Pudding Recipe
Jamie’s sponge pudding is a perfect balance of richness and fluffiness. It’s a no-fuss, old-fashioned pudding that uses simple ingredients. What makes this version particularly special is the ease of making it while still capturing the essence of a homemade treat.
The way the sponge is light yet moist, combined with the richness of the sauce, gives you that unbeatable comfort food feeling. Here’s the recipe, step by step:
Ingredients
- 200g self-raising flour
- 200g caster sugar
- 200g butter (softened)
- 4 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon (optional)
- 2 tbsp milk
- 300ml double cream
- 100g dark brown sugar
- 150ml water
Method
- Preheat your oven to 180°C (350°F).
- Grease a 1.5-liter (or similar-sized) pudding basin.
- Cream together the butter and sugar in a large mixing bowl until fluffy.
- Add eggs one at a time, beating well after each.
- Gradually fold in the flour, vanilla, and lemon zest.
- Add a bit of milk to loosen the batter to a smooth consistency.
- Spoon the batter into your pudding basin, then level the top.
- Cover with a piece of baking parchment and foil, tying it securely with string.
- Place the pudding basin in a large pot with water (about halfway up the sides).
- Steam for 1.5 to 2 hours. Keep an eye on the water level and top up if necessary.
- While steaming, heat the cream, brown sugar, and water in a pan until it forms a sauce.
- Once the pudding is done, carefully remove it from the pot, let it cool slightly, and pour the warm sauce over the top.
Ingredients Needed
There’s a reason the ingredients in this recipe are so simple. You don’t need to hunt down fancy items or spend hours gathering ingredients. These are pantry staples. Let’s take a quick look:
- Self-raising flour: The key to a fluffy sponge. It already has baking powder, so you won’t need to worry about adding any extra leavening agents.
- Caster sugar: This finely ground sugar helps the batter come together smoothly. It gives the sponge its light, airy texture.
- Butter: Adds richness and moisture to the sponge. The softer, the better.
- Eggs: Eggs are the building blocks of the batter. They help the sponge rise and keep it moist.
- Vanilla extract: For that aromatic sweetness that rounds out the flavor.
- Lemon zest: Adds a little zing to the pudding and a fresh contrast to the richness.
- Milk: Loosens the batter and helps everything come together beautifully.
- Double cream: This is for the sauce-rich, velvety, and indulgent.
- Dark brown sugar: Creates a deep, caramel-like flavor for the sauce.
- Water: The base of the sauce, helping to dissolve the sugar and combine everything perfectly.
How To Make Jamie Oliver’s Sponge Pudding
This dessert is one of those where the process feels like a simple journey rather than a complex task. I’ll break it down even more so you can follow along step by step.
- Prepping the Basin: First, grease the pudding basin generously. This will make it easier to remove the pudding after it’s done. The parchment and foil cover is there to ensure the pudding stays moist as it steams.
- Mixing the Batter: The key here is to beat the butter and sugar together until they’re light and fluffy. It’s a critical step, because this is what gives your pudding its texture. Add the eggs one by one, making sure each one is well incorporated.
- Steaming: Unlike baking, steaming the pudding creates that unique texture. The hot steam ensures the sponge doesn’t dry out, and you’re left with a moist, tender interior. I’ve found that steam time can vary depending on the size of your pot, so be patient.
- Making the Sauce: While the pudding is steaming, you’ll want to work on the sauce. It’s as simple as heating cream, brown sugar, and water until it’s combined into a silky sauce. The sugar’s caramel notes will infuse the sauce, creating that perfect contrast to the light sponge.
- Serving: Once the pudding is cooked, flip it out onto a plate and pour the warm sauce over the top. The sauce seeps into the sponge, making it incredibly moist. You can even serve it with extra cream or custard if you’re feeling extra indulgent.
Ingredient Science Spotlight
Every ingredient in this recipe plays a vital role in the final result. Here’s a little dive into how some of the main ingredients work together:
- Self-raising flour: It contains both flour and baking powder, which helps the pudding rise during the steaming process. The result is a light, fluffy sponge without the need for additional leavening agents.
- Butter: Butter not only adds flavor but also gives the pudding moisture. Since there’s no milk in the actual sponge (aside from a little bit in the batter), the butter acts as a main fat component.
- Eggs: Eggs are a binding agent in this pudding. The proteins in eggs help create a stable structure while trapping air for rise. This is crucial for a soft, sponge-like texture.
- Cream and brown sugar: When combined, these ingredients form the rich sauce. The brown sugar has molasses, which gives it a deep, caramel flavor, while the cream contributes to the smooth, velvety texture.
Expert Tips
- Don’t skimp on the steaming time: It may take up to 2 hours, but that’s what gives the pudding its character. If you try to rush it, you’ll end up with a dense texture.
- Keep an eye on water levels: While steaming, make sure the water doesn’t evaporate completely. If necessary, top it up.
- Serve immediately: This pudding is best served hot. The sauce soaks into the sponge beautifully, and you don’t want it to sit too long.
- Customize the flavor: Add a bit of cinnamon or nutmeg to the batter for a warm, spicy twist.
Recipe Variations
If you want to change things up or experiment with the flavors, here are a few ideas:
- Chocolate sponge pudding: Replace some of the flour with cocoa powder and add a handful of chopped chocolate pieces to the batter.
- Fruity version: Add fresh berries, apples, or rhubarb to the bottom of the pudding basin before you add the batter. The fruit will caramelize and create a delicious, natural sauce.
- Spicy ginger: Add ground ginger or finely grated fresh ginger to the batter for a warming, spiced version of this classic.
Final Words
Making Jamie Oliver’s sponge pudding is an experience I return to again and again. It’s not just about the delicious outcome-it’s about the satisfaction of knowing you’ve created something from scratch with basic, accessible ingredients. The combination of sponge and sauce is just the right balance of sweetness and warmth.
This is a dish that feels like home, regardless of where you are. It’s perfect for any occasion, from a family dinner to a casual get-together with friends. I’ve made it dozens of times, and it never fails to impress.
FAQs
What Makes Jamie Oliver’s Sponge Pudding So Fluffy?
The secret is in the light mixing of the butter, sugar, and eggs. It helps create air pockets for a soft texture.
Can I Make Jamie Oliver’s Sponge Pudding Ahead Of Time?
Yes, you can prep the pudding and store it in the fridge. Just steam or bake it fresh when you’re ready to serve.
What Type Of Fruit Works Best For The Topping In Jamie Oliver’s Sponge Pudding?
Berries like raspberries and blackberries work wonderfully, but you can also use apples or pears for a twist.