Steamed Sponge Puddings
- Gluten free & vegan
- Gluten & dairy free
85g gluten-free plain flour
85g gluten-free oat flour
1 teaspoon gluten-free baking powder
½ teaspoon bicarbonate of soda
115g caster sugar
8ml (1½ teaspoons) white wine vinegar
125 – 150ml plant-based milk
50g dairy-free margarine, melted
This is a basic sponge recipe. Use this as the basis for any flavoured steamed sponge.
If you are steaming your puddings in the oven, preheat to 190°c /170°c fan oven / 375°f / gas mark 5
Grease six individual pudding moulds or a 1 pint pudding basin with dairy-free margarine.
Weigh the gluten-free plain flour, gluten-free oat flour, baking powder and bicarbonate of soda, into a large mixing bowl. Stir then sieve together at least twice to fully distribute the baking powder. Alternatively blend together in a food processor.
Add the caster sugar and salt and stir together.
Melt the dairy-free margarine. Add the plant-based milk and vinegar. Stir into the dry ingredients with the vanilla. It should be the consistency of a smooth thick batter. Add more plant-based milk if necessary. Add desired flavouring – see tip.
Divide the batter between the six pudding moulds.
Cover the basins with a sheet of greaseproof paper a little larger than the top of the pudding mould, cover with tin foil leaving room for the tin foil to expand with the sponge.
Place in the steamer and cook the individual puddings for about 25 minutes and a large pudding for 1 ½ hours checking that the water doesn’t boil dry.
You can test if the sponge is cooked the same way as a baked sponge – by inserting a knife in the centre of the sponge and the knife should come out clean.
If you are steaming in the oven, boil a kettle of water. Cover each pudding with greaseproof paper and tin foil.
Place the puddings into a deep oven tin. Pour in the boiling water to come halfway up the moulds. Cover the whole tin with tin foil, place in the oven and cook the individual puddings for 35 to 40 minutes and a large pudding for 1 ½ hours checking that the water doesn’t boil dry.
Serve with dairy-free custard or ice cream.
In all recipes requiring self-raising gluten-free flour, I advise stirring the flours together with the gluten-free baking powder then sift at least twice to fully distribute the baking powder. Alternatively blend together in a food processor.
Gluten free cakes are crumblier than other cakes but taste just as good. To cut neat slices, dip a serrated knife in hot water and wipe clean between slices.
You can make your own gluten-free oat flour by blending gluten-free oats in a food processor until fine. This may not turn out as fine as shop bought but is not as expensive.
Lemon Steamed Pudding
Grate the zest of 1 lemon into the sponge mix.
When the sponge is cooked squeeze the lemon juice into a saucepan with 250ml water and 150g icing sugar. Stir to the boil. Mix 2 tsp cornflour to a paste with a little cold water and stir into the sauce to thicken.
Pour over the sponges and serve with dairy-free custard or ice cream.
Chocolate steamed pudding
Substitute 25g gluten-free flour with gluten free cocoa powder
Chocolate Custard – add 25g cocoa powder with the custard powder before adding the liquid
Coffee Steamed Sponge
Dissolve 1 tablespoon coffee granules with a tiny amount of boiling water and add to the batter with the flour.
Jam Steamed Sponge
Add a few drops of vanilla to the sponge batter
Place 1 tablespoon jam on the bottom of each pudding mould before topping with the sponge mix and cooking.