Steamed Blackberry Pudding Recipe

Steamed blackberry puddings

  • serves 6
  • A little effort

Make the most of foraged hedgerow blackberries in a traditional steamed sponge pudding. It's much easier than you might think and makes a comforting dessert


Enjoy these steamed blackberry puddings, then check out our raspberry jam steamed sponge, apple sponge pudding, steamed syrup pudding and more indulgent dessert recipes.



  • butter 75g softened
  • golden caster sugar 100g
  • lemon 1 zested
  • eggs 2 beaten
  • self-raising flour 125g
  • milk 4 tbsp
  • golden syrup 4 tbsp
  • blackberries 1 large punnet


  • Step 1

    Butter and flour 6 × 250ml basins or a 1.2-litre pudding basin. Beat the butter, sugar and lemon zest in a large bowl with an electric whisk until light and fluffy. Beat in the eggs, flour and milk, then stir in 2 tbsp golden syrup. Put the remaining golden syrup and the blackberries into the pudding basins and spoon the sponge mixture over.

  • Step 2

    Cover each basin with a double piece of foil or greaseproof paper, with a pleat across the centre. Tie on firmly with string. Cook in a steamer over simmering water for 40–50 minutes (or 1½ – 2 hours for a big one). Top up the water if you need to. Check the puddings are cooked with a skewer – it should come out clean. Turn out onto a plate, scooping up any blackberries that get left behind in the basin. Serve with custard.