User Review
4.5 (2 votes)

Steamed raspberry sponges

Serves 6

Prep Time 10 min

Cooking Time 35 min + standing


  • Cooking oil spray, to grease
  • 125g low-fat spread
  • 80g caster sugar
  • 2tsp vanilla extract
  • 2 medium eggs
  • 240g self-raising flour
  • 6tbsp skimmed milk
  • 6tbsp reduced-sugar raspberry jam
  • 400ml low-fat custard and raspberries (optional), to serve


  1. Heat the oven to 160°C/fan 140°C/gas 3. Spray 6 x 175ml ovenproof dishes with oil, then line the bases with baking paper.
  2. Using an electric hand mixer, beat the low-fat spread, caster sugar and vanilla extract together in a medium bowl until light and creamy. Add the eggs, one at a time, beating well after each addition.
  3. Sift in the flour, then add the milk and gently stir the batter until combined.
  4. Put 1tbsp raspberry jam into the bottom of each prepared dish, then spoon over the batter and smooth the tops with the back of a wet spoon.
  5. Cut 6 x 11cm squares of tin foil and use to cover each dish, scrunching the foil tightly around the rims to seal.
  6. Arrange the dishes in a deep baking tray, then pour boiling water into the tray until it comes halfway up the sides of the dishes. Bake for 30–35 min until a skewer pushed into the centre of the sponges comes out clean.
  7. Remove the tray from the oven, then lift the dishes out of the water and on to a heatproof board. Remove the foil covers, then leave the sponges to stand for 5 min. To serve, turn the puddings out on to 6 plates, drizzle with the custard and decorate with a few raspberries, if you like.

Nutrition per serving

Read more on how we calculate nutrition.
398 9.9g 12.9g 3.8g 2g 30.1g 0.8g 255mg 62.6g 1.3mg

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