Jars of Steamed Pumpkin Sponge infused with Orange and cardamom


This is a light sponge with a complex and refined flavour working just right with the festive punkin added.

Best served with crème anglaise


Equipment needed


1 x steamer ( If you do not have a steamer You can use a large pan with 2"-3" of water and  a some kind of rack on the bottom so the jars don't connect with the pan base)

8 x 227ml round jars with lids

1 mixing bowl

1 x large spoon

1 x sieve




190g Best quality softened unsalted butter plus a little extra for greasing (Good quality oils also work with this recipe)

180g white sugar

14 cardamom pods (husks discarded)

3 eggs

180g self-raising flour

2 x oranges (zest and juice)

1 one small pumpkin (peeled, deseeded and grated)



1 wash jars and lids in detergent and rinse well, dry and grease with butter

2 add butter and sugar to the bowl and cream together,

3 orange juice, zest and cardamom

4 Add 1 egg at a time and beat to create a emulsion

5 sift in the flower and gently fold the mixture

6 Fold in the grated pumpkin

7 spoon mixture equally into the 8 jars

8 place lid on loose and into the steamer for 40 mins

9 remove one from the steamer and check it is cooked you can remove the lid and  insert a knife into the centre of the cake if it is clean when removed they are cooked replace lid  and eat this one first

10 eat straight away or leave to cool and enjoy later that week


Sen5es, unit 9, Eccleston trade park, Prescot road,   

Saint Helens, Mersyside , Wa103bz 

mobile 07592 866807



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