Sponge Pudding: The tender, oven-free cake

By Mercy Ayankunle

In many Nigerian homes, steaming foods is not new; we do it with moimoi, okpa, and ekuru. However, did you know the British also have their own version known as “steamed cake” that has been warming families for generations? It’s called sponge pudding.

While a Victoria sponge baked in the oven is famous for tea parties, sponge pudding is the quieter one that doesn’t need an oven at all. It’s made with simple ingredients that we already have in our kitchens – sugar, butter, eggs, flour, and milk. So easy to make — the batter is poured into a bowl, covered, and steamed gently inside a pot of hot water for one to one and a half hours.

The result? A soft, moist, cake-like dessert that is so tender it melts in your mouth. It’s comforting, affordable, and perfect for Sundays after rice, small chops at a family gathering, or even as a special treat for kids.

What makes steamed sponge pudding special?

First, no oven — just like moimoi, all you need is a big pot with a tight lid and steady heat. That alone makes it perfect for many Nigerian kitchens.

Second, the texture: because it’s cooked with steam instead of dry heat, it never forms that hard crust some cakes have. The inside stays soft, springy, and light, with a fine crumb that feels rich without being heavy.

Third, it’s versatile: serve it warm with custard or drizzle it with golden syrup or jam. You can also flavour it with lemon zest, nutmeg, or vanilla.

More than just dessert, steamed sponge pudding shows that you don’t need fancy equipment to make something special. It’s proof that with technique, patience, and everyday ingredients, your kitchens can produce food that is both heritage-rich and world-class.

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In a country where we celebrate steamed foods already, this British classic fits right in. It’s time we added sponge pudding to our list of comfort foods.

Ingredients:

• `100g caster sugar

• 2 large eggs, beaten

• 10g baking powder

• 100g margarine

• 150g all-purpose flour, sifted

• 150ml milk

• Butter for greasing

Method:

1. Grease 1.2L pudding basin well. Cut circle of greaseproof paper to fit the top.

2. In large bowl, beat margarine and caster sugar together until pale, fluffy, and almost white, about 3-4 minutes with a mixer.

3. Gradually add beaten eggs a little at a time, beating vigorously after each addition so it doesn’t curdle.

4. Sift flour and baking powder together. Fold into mixture gently with a spatula.

5. Add milk gradually, mixing just enough to reach a “dropping consistency” — the batter should fall off a spoon in 3 seconds. Not too runny, not too stiff.

6. Pour batter into greased basin. Level the top. Cover with greaseproof paper pleated in the middle, then a layer of foil. Tie securely with string under the rim. Make a string handle for lifting.

7. Place on a trivet in a large pot. Pour in boiling water to come halfway up the basin. Cover pot with tight lid. Steam on low simmer for 1 to 1½ hours. Top up with boiling water if needed. It’s done when skewer comes out clean.

8. Rest 5 mins, run a knife around the edge, and invert onto plate.

9. Then eat.