Our Steamed Jam Pudding is cooked in the slow cooker or stove top and can be mixed in one bowl, with every-day ingredients. No eggs, dairy, or animal suet is required so this pudding is great for vegans and vegetarians, as well as for budget-friendly puddings. Our jam pudding is light and fluffy and can be used as a tasty Christmas pudding replacement especially for kids, and those who do not enjoy the dried fruit within a traditional fruit pudding. In very old recipes jam pudding is also known as jam capped pudding and if you use a blackcurrant jam the pudding is known as a black capped pudding.
For a traditional Golden Syrup Pudding you can replace the fruit jam with golden syrup
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What is a British steamed pudding?
Steamed or boiled puddings have been around since at least the British medieval times and can be either sweet or savoury, although many of the earlier puddings were served with savoury foods even though they were likely to contain dried fruits, spices, and sugar.
A steamed pudding was traditionally prepared within a cloth bag that was tied around the pudding and steamed over a fire or within a large pot with boiling water.
Nowadays, we use pudding basins or bowls that can be either plastic, ceramic, or glass, but the practice of steaming in a bag or cloot [muslin cloth, tea towel, rag or even a clean pillowcase] is still common in Scotland such as for cooking the traditional festive pudding the Scottish clootie dumpling.
Early steamed or boiled puddings were made up of dried fruits such as dried currants or raisins, which all came under the umbrella term 'plum'. Plum just referred to the dried fruits, so a traditional plum pudding did not actually have to contain plums.
The first plum puddings were not really for dessert but were eaten along with the meat dishes. As time went by the plum pudding evolved into the Christmas pudding that is still a popular British Christmas dessert.
Traditionally steamed puddings are not overly sweet, so many old recipes from around the 40s and 50s do not have lots of sugar added, which was partly due to the wartime sugar rations and shortages. So steamed puddings can be good for those who are on a reduced sugar diet or who just prefer less sweet puddings. Although more sweetness can be added in the form of syrups, fruit jam, custards and sweet sauces.
Also, steamed puddings were a popular old school dinners dessert served up to many British school kids during the '50s, '60s, '70s and '80s. Many people have fond memories of old school puds and so enjoying them now can evoke many happy memories, or indeed unhappy ones if school dinners was something to be dreaded!
Why steam puddings in the slow cooker?
Steamed puddings usually take at least a few hours to cook on the stovetop. Puddings are cooked within a large pot with the pudding basin sitting in the pot and water poured up the sides. Cooking a steamed pudding can often take hours of supervised cooking as the water in the pot needs frequent top ups to prevent it drying out. Also the energy costs regarding gas and electric is also a factor, as is the extra moisture that is evaporated into the kitchen which can be a problem for some households.
Steaming the pudding in a slow cooker traps the moisture within the cooker so the water does not dry out and the pudding can safely be left while it cooks with no stress. The slow cooker is also cheaper to use compared to the stove-top. Best of all the slow cooking does not affect the end pudding as it is just as spongy, airy, and rises well.
Can you microwave steamed puddings?
Yes, you can microwave steamed puddings and microwaved puddings are great for when you need a quick pudding as they can be prepared, cooked, and ready to enjoy in around 30 minutes. I haven't tried this recipe for jam pudding in our microwave but I do plan to. In the meantime for a microwave steamed Christmas pudding do check out our tasty 1940s World War Two Era Christmas pudding that interestingly has grated potato and carrot! The result is a delicious toffee tasting festive pudding.
Ingredients
The nine ingredients you will need for this steamed pudding are -
- self-raising flour
- baking powder
- salt
- granulated sugar
- apple sauce or apple puree
- vegetable oil
- vanilla essence
- milk [we used soya milk]
- fruit jam [such as strawberry, raspberry, or blackberry]
How to prepare jam pudding
It couldn't be simpler to prepare this jam pudding as all the ingredients are simply added into one bowl and mixed. Except the fruit jam, which is placed into the bottom of the pudding basin so that it drizzles deliciously down the cooked pudding when removed from the basin.
Step 1: Add the self-raising flour, baking powder, granulated sugar, apple sauce, vegetable oil, milk, vanilla, and salt.
Step 2: Give it all a good mix.
Step 3: Add the fruit jam to the bottom of a greased pudding basin.
Step 4: Scoop the pudding mixture over the jam.
Step 5: Cover the basin with a circular piece of parchment/baking paper.
Step 6: Scrunch a piece of kitchen foil over the paper.
Step 7: Add the pudding to the slow cooker and pour hot water in until it is at least half way up the basin.
Step 8: Cook on the high setting for 4 hours. Carefully remove the paper and foil lid and with poke a skewer into the middle of the pudding to see if its cooked through.
Step 9: Leave the pudding for a few minutes to settle before carefully tipping it out onto a serving plate.
How to prepare golden syrup pudding
To prepare a traditional golden syrup pudding all you have to do is to follow the jam pudding recipe but replace the fruit jam with golden syrup.
Syrup pudding is one of our family's favourite puddings as it's just so sweet and light. If you like shop bought syrup sponge puddings or golden syrup sticky pudding cake, then you will enjoy this recipe. As we are a plant-based family and shop-bought syrup puddings tend to contain egg and dairy, we are very happy to have this egg-free and dairy-free alternative, and share it with our blog visitors.
Once the cooked pudding is removed from the pudding basin the golden syrup will drizzle all down the sides. As the syrup cools it will become thicker. This golden syrup pudding tastes similar to a sticky toffee pudding with flavours of sticky gingerbread, despite having no ginger added.
Recipe notes
Storage and reheating
Steamed jam pudding is at its best when enjoyed soon after it has cooked but it can be stored for up to 3 days, covered, within the refrigerator.
Reheat in the microwave for a few minutes, by placing it into a microwave safe dish and loosely covering with a microwave safe cover or wrap.
Alternatively, reheat by placing the pudding back into a basin and placing the basin into a pot of simmering water for 20-30 minutes or until reheated to your liking.
Any flavour of fruit jam is perfect for steamed puddings, such as strawberry, raspberry, blueberry, bramble/blackberry, apricot, ginger preserve, rhubarb and ginger preserve, gooseberry, cherry, plum, apple, etc.
If black currant jam is used then the pudding can be called a black-cap pudding which was popular during the Victorian British era mid 1800s.
Also, marmalade can be used instead of jam such as orange, lemon, lime, or grapefruit.
Yes. If preferred omit the jam and replace with golden syrup. Use about 5 tablespoons of golden syrup at the bottom of the pudding basin and then add the sponge batter on top.
Once the cooked pudding is removed from the pudding basin the golden syrup will drizzle all down the sides. As the syrup cools it will become thicker. This golden syrup pudding tastes similar to a sticky toffee pudding with flavours of sticky gingerbread, despite having no ginger added.
Yes, you can make this steamed pudding on the stove-top by following the main method but cooking the pudding in a pot of constantly gently boiling water for 2 hours. You will have to keep the boiling water topped up as it cooks.
Steamed jam pudding is amazing served with hot custard, a good dollop of whipped cream or a drizzle of pouring cream or a few scoops of ice cream. Jam pudding is the perfect simple Christmas pudding replacement and is a delicious budget-friendly dessert to serve for a special meal. Vintage, traditional, tried and true family favourite puddings really are the best.
More egg and dairy-free traditional British steamed puddings
Egg and dairy-free steamed puddings were popular during the 1940s and 1950s war and pre-war years as they were prepared with frugal easy to source ingredients. As we are a plant-based family who love traditional British recipes we love adapting old recipes and so we have a few more tasty recipes to share.
For Christmas dinner we like this Christmas Pudding and the recipe originates in 1845 Victorian Britain which makes it all the more fun and interesting! We also like this Old-Fashioned Christmas Pudding that dates back to the 1940s and is a nice pudding for any time of the year.. And for a few more classic puddings this Date and Syrup Pudding and this Steamed Spotted Dick Pudding have long been British family favourites.
We prepare all our recipes with dairy-free milk and margarine, but of course if you have different dietary requirements your usual ingredients will work just fine.
***please note: for US measurements click the ‘US customary button’ within the recipe and the measurements will switch to tablespoons, cups, and ounces. ***
📖 Recipe
Traditional Steamed Jam Pudding [slow cooker recipe]
Equipment
- Mixing bowl
- sieve
- mixing spoon
- 3.5 litre [3.5-4 quart] slow cooker [or slightly larger]
- 2 pint [1 litre/1 quart] pudding bowl [such as a heat-proof Pyrex bowl, ceramic pudding basin or plastic pudding bowl]
- parchment/baking paper
- kitchen foil
Ingredients
- 175 gram self-raising flour
- 1 teaspoon baking powder
- 1 pinch salt
- 60 grams granulated sugar
- 60 grams apple sauce [smooth] or apple puree
- 75 mililitres vegetable oil [such as rapeseed/sunflower]
- 1½ teaspoons vanilla essence
- 5 tablespoons milk [we use soya or oat milk but you can use your usual milk]
Add to bottom of pudding basin:
- 100 grams fruit jam [such as strawberry or raspberry]
For greasing the basin:
- margarine or butter
Instructions
Prepare the pudding basin:
- Grease the pudding basin generously with margarine. This will help the cooked pudding slip out the basin easily.margarine or butter
- Add the fruit jam to the bottom of the pudding basin.100 grams fruit jam
Prepare the basin lid:
- Cut a circular piece of parchment paper just slightly larger that the top of your pudding basin, and a circular piece of kitchen foil that overlaps 1-2 inches over the basin.[some pudding bowls such as plastic ones may have a clip top lid so if its suitable for cooking use the lid instead of the parchment and foil]
Prepare the pudding:
- Pour a few cups of water into the slow cooker and switch the cooker to the high setting. Add the slow cooker lid and it will preheat while you mix the pudding ingredients.
- Sift the self-raising flour and baking powder into a mixing bowl. Add the vegetable oil, granulated sugar, salt, vanilla, apple sauce and milk.175 gram self-raising flour, 1 teaspoon baking powder, 1 pinch salt, 60 grams granulated sugar, 60 grams apple sauce, 75 mililitres vegetable oil, 1½ teaspoons vanilla essence, 5 tablespoons milk
- Give it all a good mix so it's thoroughly combined.
- Add the pudding mixture to the pudding basin directly onto the fruit jam, being careful not to mix the mixture into the jam.
- Place the parchment circle over the top of the pudding basin [not directly on the pudding] and lay the kitchen foil over the paper. Scrunch the edges of the foil tightly under the rim of the pudding basin.
- Place into the slow cooker and pour boiling water until its half way [or just higher than half way] up the pudding basin.
Cook the pudding:
- Add the lid and cook for 4 hours.
- After 4 hours carefully remove the pudding basin and take off the lids. The pudding will have risen, be golden brown and wrinkly, and a skewer popped in will come out clean. The pudding will also be coming away a little from the sides.
- Leave the pudding for a few minutes to settle before attempting to remove from the basin.
- Slide a cutlery knife or cake palette knife around the edges. Add a chopping board or plate to the pudding basin top, and flip the basin over so that it can easily slide out. The jam will drip down the edges.
Serve the pudding:
- Enjoy with hot custard, or a drizzle of cream, or a few scoops of ice cream. Alternatively [or perhaps as well as any of the above] If you have any fruit jam left, gently heat it in a small saucepan with 1-2 tablespoons of water, and stir together. Use the warm runny jam as a tasty jam sauce for those that love extra jam with their pudding.
For stove-top method:
- Follow the main method above, but reduce the cooking time to 2 hours. Place the pudding basin in a large pot. Fill the pot with boiling water so that the water level sits half way up the pudding basin. Bring the water to a gentle boil and keep it constantly gently boiling for 2 hours, or until the pudding is cooked. You will have to top up the boiling water as it cooks as it will evaporate. Also tie a piece of string around the baking paper and foil lid so that it remains securely fitted during cooking.
Notes
- Nutritional information is for guidance only and is not intended to be a strict analysis as ingredients vary.
- Steamed puddings are at their best enjoyed soon after cooking, but they can be stored for 3 days in a covered food container, within a refrigerator.
- To reheat place back into the pudding basin and cover with kitchen foil and add the basin to a saucepan with gently boiling water, reheat until warmed through.
- Or reheat in a microwave by adding to a microwave safe dish, cover loosely with a microwave safe lid and heat for a a minutes or so until hot.
- For an extra jam topping, gently heat some fruit jam mixed with about 1-2 tablespoons of water [depending on how much jam you use, the water is just to loosen it up]. Pour the warm jam over the pudding, this is especially nice if you are reheating the pudding.
- For a traditional 1800s British steamed pudding termed black-cap pudding add blackcurrant jam to the base of the pudding. Steamed jam pudding was also known as jam capped pudding.
- Instead of fruit jam, marmalade can be used, such as orange, lime, lemon or grapefruit.
- For a golden syrup pudding replace the jam with 5 tablespoons of golden syrup.
Nutrition
Comments
If you give this jam pudding recipe a try do let us know how you got on by dropping us a comment below and clicking the star ratings. It's very much appreciated. Thanks so much! Jacq x
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