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Cherry jam steamed pudding

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  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • Vegetarian

Served with a cinnamon crème anglaise, turn this steamed pudding out at your next dinner party for a sweet jammy surprise.

  • Serves6
  • Cook time2 hour
  • Prep time15 minutes, + 5 mins cooling time
Cherry jam steamed pudding


  • 1/2 cup (70g) cherry jam
  • 125g butter, softened
  • 1/2 cup (110g) caster sugar
  • 2 Coles Australian Free Range Eggs
  • 1 lemon, rind finely grated
  • 1 tsp vanilla bean paste
  • 1 1/2 cups (225g) self-raising flour
  • 1/2 cup (125ml) milk

Cinnamon crème anglaise

  • 3/4 cup (185ml) thickened cream
  • 3/4 cup (185ml) milk
  • 4 Coles Australian Free Range Egg yolks
  • 1/4 cup (55g) caster sugar
  • 1 tsp ground cinnamon
  • 1 tsp vanilla bean paste

Nutritional information

Per serve: Energy: 1948kJ/466 Cals (22%), Protein: 8g (16%), Fat: 27g (39%), Sat Fat: 16g (67%), Sodium: 256mg (13%), Carb: 51g (16%), Sugar: 30g (33%), Dietary Fibre: 1g (3%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Grease a 5-cup (1.25L) pudding basin. Spoon jam into the basin.

  2. Step 2

    Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the lemon rind, vanilla and flour and stir to combine. Add the milk and stir to combine. Spoon over the jam in the basin and smooth the surface. Cut a 30cm square of baking paper and foil. Place paper on top of foil. Fold the centre to pleat. Place over basin, foil-side up. Secure with kitchen string. Trim excess foil and paper.

  3. Step 3

    Place an upturned saucer in the base of a large saucepan. Place the pudding basin on the saucer in the pan. Add enough boiling water to the pan to come halfway up side of the basin. Bring to a simmer over medium-high heat. Cover and cook for 2 hours or until a skewer inserted in the pudding comes out clean. Set aside for 5 mins to cool slightly before turning onto a plate.

  4. Step 4

    Meanwhile, to make the cinnamon crème anglaise, combine the cream and milk in a small saucepan over medium heat. Bring to a simmer, then remove from heat. Whisk the egg yolks, sugar, cinnamon and vanilla in a bowl until pale and creamy. Whisking constantly, add the hot cream mixture to the egg mixure in a thin, steady stream until well combined. Transfer the mixture to a clean saucepan. Place over low heat. Cook, stirring constantly, for 5 mins or until the custard coats the back of a spoon (don’t overheat or the mixture will curdle).

  5. Step 5

    Serve pudding with the cinnamon crème anglaise.

Recipe tip

Got another jam or conserve in the fridge, such as blueberry or orange? Use it here instead of the cherry jam.