Irish Jam Pudding

Whether enjoyed on a chilly evening or as a special treat for afternoon tea, this Irish Jam Pudding features a light and fluffy sponge pudding enveloped in a sweet and tangy layer of jam, creating a perfect balance of flavors and textures.

Ingredients and substitutions for Irish Jam Pudding

• Butter: Unsalted butter was used, though salted butter can be used in equal measure, however, this could raise the saltiness. You could also substitute with non dairy butter, though I haven't attempted this so cannot say what the final result would be.
• Sugar: The superfine or caster sugar helps add sweetness to our pudding without adding additional flavors. You could substitute with raw sugar, if you prefer, however, the courser texture means it takes longer to dissolve into baked goods and can create a slightly different texture.
• Flour: Plain or all purpose flour adds a light texture to the cake and you'll keep a light crumb by only mixing until combined.
• Baking powder: This helps the pudding rise so they are not stodgy.
• Eggs: As well as adding structure to the pudding, the eggs bind everything together, so are essential.
• Milk: Whole milk, alongside the melted butter helps bind our pudding together. You could substitute in equal measure with non dairy milk, if you prefer.
• Raspberry jam: The traditional flavor to use, though, you can opt to use a different jam such as strawberry jam, if you prefer!

See recipe card for quantities.

How to make Irish Jam Pudding:

Step 1: Whip: Cream the butter and sugar until pale and fluffy.

Step 2: Eggs: Lightly whisk the eggs with vanilla extract.

Step 3: Whip more: Add the eggs in third portions and whip until combined and fluffy.

Step 4: Dry ingredients: Toss in the dry ingredients and whip on low until well combined.

Step 5: Prepare the bowls: Spoon equal portions of raspberry jam into each bowl and spread around.

Step 6: Cover and steam: Spoon the pudding into the bowls and cover with parchment and aluminum foil. Steam in a pot with a lid on.

Step 7: Sauce: Cook the jam sauce until reduced and thickened.

Step 8: Serve up: Invert onto plates, pour over a portion of the sauce, top with a spoon of whipped cream and dig in!

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Irish Jam Pudding

Sylvie Taylor

This classic Irish Jam Pudding features a light and fluffy sponge pudding coated in a sweet and tangy layer of jam, creating a perfect balance of flavors and textures. This is best served with a dollop of whipped cream, scoop of ice cream or even little custard for a warming dessert.

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Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Course Dessert, Puddings

Cuisine Irish

Servings 4

Calories 530 kcal

Ingredients

  

1x2x3x

Pudding

• 100 grams / 3.5 ounces butter room temperature
• 100 grams / ½ cup superfine/caster sugar
• 90 grams / 2 medium eggs room temperature
• 1 teaspoon vanilla extract
• 175 grams / 1 cup + 1 ½ tablespoons plain flour
• 2 grams / ½ teaspoon baking powder
• 14 grams / 1 tablespoon milk
• 40 grams / 2 tablespoons raspberry jam

Raspberry sauce

• 78 grams / ¼ cup raspberry jam
• 155 milliliters / ⅔ cup water
• 10 grams / 1 tablespoon lemon peel finely chopped
• 30 grams / 2 tablespoons lemon juice

Instructions

 

Pudding

• Toss the butter and sugar into a bowl and whip until pale and fluffy.
• Break the eggs into a small separate bowl and add the vanilla extract, whisking to break the yolks.
• Add ⅓ of the eggs to the butter mixture and whip until well combined and smooth.
• Repeat with portions of the eggs until your mixture is smooth.
• Toss in the flour and baking powder and milk into the bowl and beat on low until your batter is smooth.
• Butter your pudding bowls and spoon 2 teaspoons jam into each bowl, spreading over the bottom and sides of the bowl.
• Spoon the pudding ⅔’s into each bowl and cover with greaseproof paper and aluminum foil.
• Tie with string around each bowl firmly and place a large saucepan with water that comes ½ way up the sides of the bowls.
• Place on low to medium heat and place each pudding bowl into the water.
• Cover your saucepan and steam for 1 hour.

Raspberry sauce

• Whilst the pudding cooks, place the raspberry sauce ingredients into a small saucepan and heat on low, until bubbling and slightly thickened.
• Pour into a jug and set aside.
• Remove your pudding from the heat and carefully remove the covers. Pierce with a skewer and it is cooked with it comes out clean.
• Invert the pudding onto a serving plate and pour over a little of the raspberry sauce.
• Dig in!

Video

Notes

• Raspberry jam: The traditional flavor to use, though, you can opt to use a different jam such as strawberry jam, if you prefer!
• Bowls used for puddings: The size of the bowls used for the individual puddings were 10.5cm or 4 inches with a 200 milliliters or 1 cup - 2 tablespoon capacity.
• Reheating the pudding: Either steam gently in its mold or basin until warmed through. This helps to restore the pudding's soft and fluffy texture while keeping the jam layer warm and gooey.

Adapted from independent.ie

Nutrition

Calories: 530kcal

Keyword jam, no bake dessert, pudding

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