Best 5 Strawberry Sponge Pudding Recipes
Indulge in the delightful flavors of strawberry sponge pudding, a classic dessert that combines the sweetness of strawberries with the light and airy texture of a sponge cake. This versatile dish can be enjoyed as a simple snack or elevated into an elegant dessert with the addition of various toppings and sauces.
From the classic strawberry sponge pudding, featuring a tender sponge cake base topped with a luscious strawberry sauce, to the indulgent chocolate-dipped strawberry sponge pudding, which adds a layer of rich chocolate ganache, this article offers a collection of recipes that cater to diverse preferences.
For those seeking a vegan option, the vegan strawberry sponge pudding provides a delightful alternative, using plant-based ingredients to create a equally satisfying dessert. And for a unique twist, the strawberry sponge pudding with vanilla custard presents a creamy and flavorful custard filling that complements the tangy strawberries.
Discover the joy of creating this timeless dessert with step-by-step instructions, helpful tips, and a detailed ingredient list for each recipe. Whether you're a seasoned baker or just starting out, you'll find everything you need to make this classic dish a success.
STRAWBERRY SPONGE PUDDING
Here's a simply classic pudding that's sure to remain a family favourite for many years to come!
Provided by somarketing
Categories Dessert
Yield Cream together the butter and sugar then gradually beat in the eggs and vanilla essence until thoroughly combined. Using a metal spoon, fold in the sifted flour and add just enough of the milk to give
Number Of Ingredients 1
Steps:
- Cream together the butter and sugar then gradually beat in the eggs and vanilla essence until thoroughly combined. Using a metal spoon, fold in the sifted flour and add just enough of the milk to give a dropping consistency. Spoon the Original Strawberry Whole Fruit Jam into the bottom of a greased, 900ml (1½ pt) pudding basin. Pour over the pudding mixture and cover with greaseproof paper or foil, secured with string around the rim. Place in a heavy bottomed saucepan, large enough to comfortably fit the basin with at least a 2½ cm gap all around. Fill the sauce pan around the basin with boiling water, about ¾ full. Steam for 1½ hrs making sure the water is topped up at all times. Carefully remove the greaseproof paper or foil and pierce with a skewer. The sponge will be cooked when the skewer is clean. Place a plate on top of the basin and turn upside down.
STRAWBERRY SPONGE PUDDING
Summer strawberries are transformed into a warm pudding treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 55m
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Butter a 9-inch pie plate; set aside. Puree berries and milk in a blender; set aside. Stir together butter, flour, salt, and 1/2 cup plus 2 tablespoons granulated sugar in a medium bowl. Stir in egg yolks, berry mixture, lemon juice, and vanilla.
- Beat egg whites until foamy in the bowl of an electric mixer fitted with the whisk attachment. With mixer running, add remaining 2 tablespoons granulated sugar in a steady stream; beat until stiff (but not dry) peaks form. Gently fold whites into strawberry mixture.
- Ladle batter into buttered pie plate; place in a roasting pan. Pour boiling water around plate, halfway up sides. Bake until golden, about 35 minutes. (If top browns too quickly, tent with foil.) Let cool on a wire rack 10 minutes. Dust with confectioners' sugar; top with berries.
STRAWBERRY PUDDING DESSERT
This is a chilled strawberry fruit dessert. Easy to make but hard to keep in the fridge for long.
Provided by Walt Drawl
Categories Strawberry Desserts
Time 2h20m
Yield 12
Number Of Ingredients 6
Steps:
- Hull strawberries and slice in 1/4-inch thick slices, about 3 slices per strawberry.
- Mix whole milk, condensed milk, and pudding mix together in a bowl; condensed milk will sink to the bottom, so mix well. Fold in whipped topping without mixing too much.
- Layer a 9x13-inch baking pan with 1/2 of the wafer cookies, followed by 1/2 of the strawberries. Pour in 1/2 of the pudding mixture over top. Repeat with a second layer of wafers, strawberries, and pudding.
- Refrigerate to let dessert firm up before serving, 2 to 3 hours.
Nutrition Facts : Calories 384.1 calories, Carbohydrate 59 g, Cholesterol 16.2 mg, Fat 14.6 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 8.2 g, Sodium 330.2 mg, Sugar 35.1 g
STICKY RHUBARB & STRAWBERRY SPONGE PUDDING
This steamed sponge basin pudding drizzled with fruit sauce and chunky rhubarb will feed a crowd in fine fashion
Provided by Good Food team
Categories Dessert, Dinner, Supper, Treat
Time 1h37m
Number Of Ingredients 9
Steps:
- Lightly butter a 1.2-litre pudding basin. Mix the rhubarb, sugar and 2 tsp water in a small heatproof bowl. Cover with cling film and microwave on High for 1-1½ mins, until the rhubarb is just beginning to soften. (Alternatively, cook for 5 mins in a small saucepan, until the sugar has dissolved and the rhubarb softens slightly.) Drain rhubarb, reserving the juices, then mix the rhubarb with 4 tbsp of the strawberry conserve. Spoon into the pudding basin.
- Put all of the sponge ingredients in a large bowl, then beat with an electric whisk for 1 min until light and creamy. Spoon into the basin, taking care not to dislodge the rhubarb, then smooth the top.
- Lay a large sheet of greaseproof on top of a piece of foil the same size. Butter the paper, pleat in the middle and cover the pudding. Tie tightly with string under rim of basin, then trim, scrunching foil up around the paper to make it watertight. Place the pudding in a large saucepan on an upturned saucer. Pour justboiled water to halfway up the basin, cover, then steam for 1½ hrs. Check the water level every 30 mins or so and top up if you need to. To test when the pudding is ready, unwrap and insert a skewer into the sponge. It should come out clean with no trace of raw mixture.
- Just before serving, heat reserved rhubarb juices with the remaining conserve in a small saucepan or in the microwave until bubbling. Turn out the pud, drizzle the hot sauce over the top and enjoy with custard. To make ahead, leave the pud in its basin to cool, then recover and chill. Steam for 20 mins, or invert onto a heatproof plate and microwave on High for 5-10 mins to warm through.
- To make individual puddings: Heat the oven to 180C/fan 160C/gas 4 and boil the kettle. Divide the rhubarb topping between 6 lightly greased 200ml dariole moulds, then top with the sponge mixture. Smooth over the surface and loosely cover each pudding with some buttered foil, scrunching around the sides to give the sponge room to rise. Place the puddings in a deep roasting tray and pour in boiling water from the kettle until halfway up the sides of the moulds. Bake for 25-35 mins until the sponge has risen and an inserted skewer comes out clean. Serve with the extra rhubarb and strawberry syrup.
Nutrition Facts : Calories 445 calories, Fat 23 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 41 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.93 milligram of sodium
EASY JAM SPONGE
Bake a simple and satisfying family pudding using our easy jam sponge recipe - it only needs a handful of ingredients and 30 minutes to make
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Categories Dessert
Time 30m
Number Of Ingredients 7
Steps:
- Heat the oven to 200C/180C fan/gas 6. Butter a 25cm square or 20 x 30cm rectangular cake tin or baking dish.
- Beat the butter, sugar, flour, eggs and vanilla extract together until smooth. Spread the jam over the base of the tin, and dollop over the cake batter. Spread over evenly. Bake for 20-25 mins until the sponge is light golden and risen, and a skewer inserted into the middle comes back clean. Serve warm with custard, cream or ice cream.
Nutrition Facts : Calories 417 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.59 milligram of sodium
Tips:
- Fresh strawberries: For the best flavor, use fresh, ripe strawberries. If you don't have fresh strawberries, you can use frozen strawberries, but thaw them and drain them before using.
- Use good quality butter: Butter is a key ingredient in this recipe, so it's important to use good quality butter. Unsalted butter is best, as it allows you to control the amount of salt in the recipe.
- Don't overmix the batter: Overmixing the batter will make the pudding tough. Mix just until the ingredients are combined.
- Bake the pudding in a water bath: Baking the pudding in a water bath helps to prevent the top of the pudding from becoming too brown and crusty. It also helps to keep the pudding moist.
- Serve the pudding warm or cold: Strawberry sponge pudding can be served warm or cold. If you serve it warm, top it with whipped cream or ice cream. If you serve it cold, chill it for at least 2 hours before serving.
Conclusion:
Strawberry sponge pudding is a delicious and easy-to-make dessert that is perfect for any occasion. It's light and fluffy, with a sweet and tart strawberry flavor. The pudding is also very versatile, and can be served warm or cold, with or without whipped cream or ice cream. No matter how you serve it, strawberry sponge pudding is sure to be a hit!
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