Jam steamed sponge pudding

Today is my birthday but, as I’ve been really busy the last few days (lunches, cocktails, even the opera daaaaaaahling), I find myself in the position of having precisely zero birthday cakes. I know!!! I will rectify this shameful situation when I have time (an interesting ginger concoction has caught my eye) but for now all I really fancied was a steamed sponge pudding.

Whenever I post a steamed sponge I get requests for a step by step in pictures.  My method is considered old fashioned now, in that I place a steamer above a pan of simmering water; the modern method seems to be to place an upturned bowl or saucer in the bottom of the pan containing the water to elevate the pudding.  This is not the way I do it but, if you’re interested, the BBC Goodfood website has two tutorials:

How to steam a pudding

How to wrap and tie a pudding

I have metal pudding bowls with clip on lids.  I bought them from Amazon almost 10 years ago and find them so much less faff than glass pyrex dishes where you have to make a pleated lid out of baking paper and foil, and then tie it up with string making a handle at the same time.  I have never been dextrous with knots.  The second tutorial link above covers the paper and string method. (NB.  Amazon don’t seem to stock them anymore but they do have a different range of lidded pudding basins if you search the site)

Compared to making a sponge mix, spooning it into a cake tin and baking in the oven for 30 minutes or so steaming could look like a lot of time and effort but please, please, please give it a try.  Firstly, it’s no more time to prep the pudding for steaming than it is a cake for the oven, and while the cooking time is a lot longer you don’t really need to do anything during that time.  Nothing that comes out of the oven will ever match a steamed sponge in terms of lightness.  It’s like eating spongey air.

I grease my pudding bowl and place the jam in the bottom:

Spoon in the batter:

Clip on the lid.  Place in the steamer, over a pan of simmering water:

Leave for 1.5 – 2 hours.  It’s not precise like a baking time and the pudding won’t suffer for being left to steam longer than actually needed to cook it so don’t feel pressured by the cooking time or guess when it’s ready.  I always give it two hours.

Turn out and enjoy!

NB. Do not adjust your monitor – I did serve rather large portions.  In my defence it was my birthday and freezing cold; I feel either of these facts alone would excuse me but - together - form a rock solid argument.  A pudding this size will serve 6 people easily....just because I cut it into quarters doesn’t mean you have to!

Ingredients

4 tablespoons jam – whichever flavour you prefer

115g unsalted butter, at room temperature
115g caster sugar
2 eggs
115g self raising flour
1-2 tablespoons milk

To serve: custard

Method

Place a large saucepan on the hob and fill 3/4s with water – test that the steamer basket will not touch the water.  Bring the water to a gentle simmer while you are making the pudding.

Grease, with butter, an 850ml pudding bowl (either metal, ceramic or heatproof glass).  If it has a lid, grease that too.

Spoon the jam into the bottom of the pudding bowl.

Now make the sponge: beat together the butter and sugar until light and whippy.

Beat in the eggs one at a time.

Stir in the flour.

Beat in enough milk to ensure a light dropping consistency.

Spoon into the pudding bowl and level the surface.

Clip on the lid or, if your bowl doesn’t have a lid, cover the bowl with a piece of baking paper and a piece of foil, pleated across the middle to allow for expansion.  If you are using the paper/foil option tie string around the bowl to keep it in place and then loop the string over the top to make a handle, which will help you lift the pudding out of the steamer.

Place the steamer basket over the pan of simmering water.

Place the pudding bowl in the steamer basket and place the lid on top to ensure the pudding is enclosed in it’s own personal sauna!

Leave to steam for anywhere between 1.5-2 hours; I always leave it for two hours.

The water level may need topping up after the first hour – it depends on the size of the saucepan.  Simply boil a kettle of water and then lift the steamer basket off of the pan, top up the water lever, and replace the steamer basket – this will not hurt your pudding at all.

Run a knife around the edge of the pudding and turn out onto a plate.

Serve with custard.

Wrap any left over pudding in foil and enjoy the next day – it reheats like a dream in either the oven or the microwave.

Bask in the glory of the wonderful thing you have created.

Eat.

Pineapple birthday cake

Sorry for the strange look of this post - blogger is having "a moment" with me and doesn't believe I want any of the formatting I've asked for. Before I combust in rage, I'll call it a day and revisit at a later date!

I always put so much thought and planning into my family’s birthday cakes, yet when my own birthday comes around I leave it all to the last minute and hope that some sort of inspiration will strike. It struck late this year, but I think it was worth the wait!

If it were just for me, my birthday cake would be coconut every year – no deviation. Sadly, some of my family don’t like coconut so it’s never the right cake to pick for a family get together. Everyone likes pineapple though so I came up with the idea of a pineapple sponge sandwich cake...and just kept adding detail. What if I cut each layer into two, making four layers? What if there was pineapple curd between the outer layers? What if I beat some of that curd into the Swiss meringue buttercream? What if I added juicy chunks of pineapple into the centre layer? What if I made some mini meringues for decoration and a nice bit of crunch? It all snowballed into this rather OTT creation:

There are quite a few processes to this cake but none are difficult and can, except for the buttercream, be made in advance. I made each element on a different day so it didn’t take that long. I made them in the order: curd, sponge, meringue, buttercream.

The mini meringues looked so cute on the baking sheet – take care to place them on the cake at the last minute as they go soft quickly when they hit the buttercream.

There is a nice mix of texture in every slice – crumbly sponge, crunchy meringue, creamy buttercream and juicy curd and fruit. Not bad for a last minute creation (I say last minute, but it was actually about 5 days before the event...which for me thinking about cake is total red alert panic stations!)

I’ve had several comments and emails that people find Swiss meringue buttercream an elusive technique to master, so I took photos and made a note of timings while I made it. Here’s the journey:

Start with the egg whites and sugar in a bowl over a simmering pan of water. The bowl must not touch the water. Stir the whole time until the sugar has dissolved – you can tell when this has happened as, if you run your finger over the back of the spoon, it will feel smooth. Mine took 6 minutes. It froths a little from the stirring and will look like this:

Next, transfer to a clean bowl for whisking. I used my kitchenaid. Whisk until the egg white is fluffy and stiff and – most importantly – until it is cool. If you add the butter to hot egg you will get a rather yucky mess. Mine took 9 minutes of whisking at a high speed:

Now beat in the diced, soft butter. This is the key stage for whisking. At first the mix will turn sloppy and won’t hold on to the beaters – it will look gloopy, sunken and almost curdled. If you lift the beater all the buttercream will slide off and resemble slop (from the emails I've had I'm guessing this is the point some of you panic and give up):

KEEP GOING! If you keep beating – at a high speed – you will suddenly notice the buttercream firm up and start to look like whipped cream. Mine took 10 minutes. Here it is thick and whipped up:

The next thing to do is beat in any flavouring/jam/curd that you’re using to flavour the buttercream. Don’t add too much as you don’t want to risk making it wet and sloppy. I added my pineapple curd while the beater was still running. I gave the mix a further 5 minutes of beating.

You should now have light, whipped, smooth mousselike cream – the most heavenly of buttercreams! Pipe over cupcakes or use to sandwich together a layer cake. Enjoy!

Ingredients

For the pineapple curd:

2 egg yolks (keep the whites for the buttercream!)
200ml pineapple juice
50g caster sugar
25g cornflour

For the cake:
250g unsalted butter, at room temperature
220g caster sugar
1 teaspoon vanilla extract
4 eggs
80ml milk
300g self raising flour
227g can of pineapple chunks – drained and chopped smaller

To decorate: Large can of pineapple rings or chunks

For the mini meringues:

2 egg whites
½ teaspoon cream of tartar
60g caster sugar

For the swiss meringue buttercream:
4 egg whites
250g caster sugar – I used vanilla infused caster sugar
250g unsalted butter, at room temperature
3-4 teaspoons of the pineapple curd (made earlier)

Method

Start by making the pineapple curd and keep, covered, in the fridge: place all the ingredients into a saucepan and stir, over a low heat, until the mixture thickens and starts to bubble.

Remove from the heat and leave to cool, then refrigerate until needed. It will thicken further as it chills.

Now make the cakes: Preheat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4.

Line the bases of two 20cm loose bottomed sandwich tins with baking paper.

To make the cakes: Beat together the butter, sugar and vanilla until light and fluffy. Don’t skimp on this stage as this is when you get lots of lovely air into your sponge.

Beat in the eggs gradually, add some of the flour if it looks like it might curdle. (NB. If you have beaten the eggs and sugar for long enough the mix should not curdle).

Beat in the milk.

Stir in the flour until the mixture is smooth and well combined.

Gently stir in the pineapple chunks.

Spoon into the prepared tins and level the surface.

Bake for approximately 30 minutes or until a skewer inserted into the centre of the sponge comes out clean. Another good sign is if the sponge is just pulling away from the edge of the tin.

Leave to cool in the tins for about 20 minutes before turning out and leaving to cool completely on a wire rack.

You can make the sponges a couple of days in advance and store in an airtight tin.

Now make the mini meringues: Preheat the oven to 110°C/fan oven 90°C/230°F/Gas mark ¼ .

Line two baking sheets with non-stick baking parchment.

Place the egg whites in a bowl and whisk until you reach the stiff peak stage.

Keep whisking and add the sugar a spoonful at a time.

Whisk in the cream of tartar.

Spoon the thick meringue into a piping bag and pipe small rosettes no bigger than 2cm across. Leave a little gap between each one.

Bake for 1 hour and 15 minutes or until the meringues are crisp – you’re not really ‘baking’ them, more ‘drying them out’.

Leave to cool completely before storing in an airtight container. Do not place on the buttercream until you are ready to serve the cake otherwise the meringue will turn soft due to the moisture in the buttercream.

On the day of serving the cake make the swiss meringue buttercream: Place the egg whites and sugar in a bowl over a pan of simmering water. Stir pretty much constantly to prevent the egg from cooking.

After 5-10 minutes, when the sugar has dissolved (when you cannot see any crystals on the back of the spoon), remove the bowl from the pan of simmering water and whisk until the meringue has puffed up and the mix is cool.

Add the butter to the meringue and whisk until the butter has been completely incorporated into the meringue. At first it will look a disaster – it will collapse and look curdled but don’t worry! Stop when the mixture is smooth, light and fluffy.

Beat in 3-4 teaspoons of the pineapple curd.

Cut both the sponges through so that you have 4 layers of sponge.

Take one of the sponge layers and cover with some pineapple curd.

Place the second layer on top and spread with some buttercream.

Lay the pineapple chunks or rings over the buttercream and cover with some more buttercream.

Place the third sponge layer on top and gently press to ensure it has “stuck”. Cover this layer with some pineapple curd.

Place the final sponge layer on top and gently press to ensure it has stuck.

Spread or pipe the remaining buttercream over the top and outside of the cake.

Decorate as you choose – I used the mini meringues (place these on the cake at the last minute or they will go soggy)

Bask in the glory of the wonderful thing you have made.

Eat.