Healthier steamed syrup sponge
- January 2017
- Serves 6
- Hands-on time 30 min, steaming time 1 hour 30-40 min
We’ve given this classic British pudding a healthy makeover. Now the light sponge topped with sticky, sweet syrup is lower in calories and fat than the traditional recipe.
- 6.3g (3g saturated)
- 66.7g (37.6g sugars)
- Flavourless oil for greasing
- 3 tbsp golden syrup
- 2 tbsp agave nectar
- 2 tbsp fresh breadcrumbs
- 2 large free-range eggs
- 160g caster sugar
- 200g 2% greek yogurt
- Finely grated zest ½ lemon
- 200g self-raising flour
- ½ tsp ground ginger
You’ll also need…
- 1.5-2 litre pudding basin or Pyrex bowl
- A metal steamer or an egg box and a large pan with a lid that will hold the pudding basin
- Put the large pan on the hob and the steamer or egg box in the base. Cut 2 equal-size squares of foil and non-stick baking paper big enough to easily cover the top and rim of the basin. Lay the foil over the paper and fold a sharp pleat across the centre (to let the pudding expand as it cooks). Boil a full kettle.
- Oil the pudding basin well, then pour in the syrup and agave nectar. Scatter over the breadcrumbs. In a large mixing bowl, whisk the eggs and sugar with an electric mixer for 4-5 minutes until light and moussey. Beat in the yogurt on a slower speed until just combined. Stir in the lemon zest, then sift in the flour and ginger. Fold in using a balloon whisk until smooth.
- Working fairly quickly, gently transfer the mixture to the pudding basin so it rests on top of the syrup. Smooth the top, then place the baking paper/foil on top and secure with string – it should be as tight as you can get it. Snip off the foil and paper 2cm below the string. Make a handle with more string, then lower the pudding into the pan onto the steamer or egg box. Carefully pour just-boiled water into the pan to reach halfway up the sides of the basin. Put the lid on and steam over a medium heat for 1 hour 30-40 minutes, checking occasionally to make sure it isn’t boiling dry. Top up with boiling water as necessary.
- The sponge is cooked when a skewer pushed through the foil into the middle of the sponge comes out clean. Lift the basin from the pan, remove the foil and paper, then invert onto a serving plate. Leave to stand for 3-4 minutes, then remove the basin and serve the sponge.
A traditional syrup sponge is heavy on butter and eggs. We incorporated more air into fewer eggs, then used low-fat yogurt instead of butter. We also replaced some of the syrup with agave nectar, which is sweeter than sugar, so you need less of it.
Agave nectar (also called agave syrup) is made from the juice of the agave plant. It’s twice as sweet as ordinary sugar.
Rate & review
Or, how about...?
Make-ahead dessert recipes
Baked lemon curd syrup sponges with brandy custard
We’ve given these dainty sponges a little grown-up treatment with a slug of brandy, a...