Steamed Sponge with Custard
It's a favourite for a reason! A comforting classic, light orange-scented sponge with a marmalade base, gently steamed until soft and fluffy, then served with a sweet homemade custard.
Ingredients
Sponge
- 200g butter, softened
- 200g caster sugar
- 4 eggs
- 200g self-raising flour
- 1 tbs vanilla bean paste
- 1 orange zest
- 150ml marmalade
Custard
- 8 egg yolks
- 75g caster sugar
- 300ml milk
- 300ml double cream
- Orange juice from above
Method
Grease a 1 litre pudding bowl then lightly dust in flour. Spoon the marmalade into the bottom. Whisk together the butter and sugar until light and fluffy, add the eggs and fold in the flour, orange zest and vanilla. Pour onto the marmalade.
Cover in greaseproof foil and tie string around.
Put into a large pan , pour boiling water 2/3rds of the way up, pop a lid on and simmer for 1 hour. Make sure to keeping an eye on the water levels and top up if required.
To make the custard, whisk together the egg yolks and custard. Warm the milk, orange juice and cream together in a pan. Pour over the egg mixture, return to the pan and simmer until thickened, whisking continuously. Sieve into a bowl.
To serve, divide into bowls and pour over the custard.
Ingredients
Sponge
- 200g butter, softened
- 200g caster sugar
- 4 eggs
- 200g self-raising flour
- 1 tbs vanilla bean paste
- 1 orange zest
- 150ml marmalade
Custard
- 8 egg yolks
- 75g caster sugar
- 300ml milk
- 300ml double cream
- Orange juice from above
Method
Grease a 1 litre pudding bowl then lightly dust in flour. Spoon the marmalade into the bottom. Whisk together the butter and sugar until light and fluffy, add the eggs and fold in the flour, orange zest and vanilla. Pour onto the marmalade.
Cover in greaseproof foil and tie string around.
Put into a large pan , pour boiling water 2/3rds of the way up, pop a lid on and simmer for 1 hour. Make sure to keeping an eye on the water levels and top up if required.
To make the custard, whisk together the egg yolks and custard. Warm the milk, orange juice and cream together in a pan. Pour over the egg mixture, return to the pan and simmer until thickened, whisking continuously. Sieve into a bowl.
To serve, divide into bowls and pour over the custard.
