Name: Strawberry compote steamed sponge pudding recipe by Uma Sarkar at BetterButter
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6
Ingredients: 120 gm soft unsalted buttet, plus extra for greasing; 120 gm caster sugar; 2 Eggs; 50 ml full fat milk; 120 gm plain flour; 2 tsp baking powder; 4 full tbsp of strawberry compote; For strawberry compote:; 200 gms strawberry, chopped; 100 gm caster sugar

ABOUT Strawberry compote steamed sponge pudding RECIPE

I love strawberry jam, compote and it really does the best steamed pudding. Serve with custard, cream or ice cream.

Ingredients Serving: 6

120 gm soft unsalted buttet, plus extra for greasing
120 gm caster sugar
2 Eggs
50 ml full fat milk
120 gm plain flour
2 tsp baking powder
4 full tbsp of strawberry compote
For strawberry compote:
200 gms strawberry, chopped
100 gm caster sugar

Instructions

Making strawberry compote:
Put the strawberry and sugar into a saucepan and heat until juices start to run and the sugar has dissolved.
Simmer for 1 minute. Set aside to cool.
The compote will keep for 3 to 4 days.
Making of pudding:
Put the butter and sugar into a bowl and cream together.
Mix the eggs, add milk, then fold in the flour and baking powder.
Put the strawberry compote in the bottom of a buttered 1 liter pudding dish.
Spoon in the pudding mixture so that the bowl is three quarter full.
Covered with buttered greaseproof paper and foil. ( Both pleated in the middle to allow for expansion).
Prepare a steamer or rice cooker. Place the pudding tin in the steamer , cover and cook over a gentle heat for 2 hours.
Check occasionally to ensure the water is always three quarter of the bowl. Remove the pudding from the steamer and peel of the foil and paper.
Invert the pudding on to a plate and serve hot.

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