Steamed maple syrup and blueberry sponge pudding

Ed Baines stirs up a real sweet treat with this sticky, steamy blueberry speckled maple syrup pudding
By Ed Baines
Steamed maple syrup and blueberry sponge pudding
  • Rating:
  • Serves: 2
  • Cook Time: 1.5 hours 30 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 30 g unsalted butter
  • 2 tbsp pure maple syrup
  • 100 g flour, sifted
  • 1.5 tsp baking powder
  • 2 large eggs
  • 100 g brown sugar
  • 85 g margarine
  • 1 tbsp whiskey
  • 125 g blueberries


1. Generously grease the inside of an 850ml pudding basin with the butter and put it in the fridge for five minutes. 2. Remove from the fridge and add the maple syrup to the base of the basin. 3. Put all the remaining ingredients into a large mixing bowl and mix thoroughly. Pour into the basin over the maple syrup. Cover with a doubled-over piece of buttered foil, making a few pleats in the foil before pressing down firmly around the rim of basin. Tie the foil down around the rim with string. 4. Place the basin in a steamer over a large pot of boiling water and steam over a moderate heat for one and a half hours, ensuring that the saucepan does not boil dry. If you need to top up, use boiling water. 5. Once cooked, remove the foil, turn out the pudding and serve hot with clotted cream.

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