Have made this a few times over the last couple of weeks and it has worked well each time (after a few minor adjustments to the cooking time!). It hadn’t occurred to me to cook a homemade sponge pudding in the microwave, but it takes about the same time to cook as a bought one. And at least you know what’s in it then… It’s lovely with custard, ice cream or on its own.
50g soft margarine
50g caster sugar
1 large egg
1 tsp vanilla extract
50g self raising flour
1/2 tsp baking powder
2-3tbsp golden syrup (depending on how syrupy you want the pudding to be)
1. Cream together the margarine and caster sugar until light and fluffy. Add the egg and the vanilla extract and beat together. The mixture will curdle slightly, but once you add the flour it will be fine.
. Add the flour and baking powder a bit at a time, stirring until any lumps have gone.
. Take a microwave-proof pudding basin and put the syrup into the bottom of it. If you dip the spoon into boiling water before you put it into the syrup, it will come off more easily.
Pour the mixture onto the top of the syrup, cover the bowl with clingfilm and then cook on high for 3 minutes 30 seconds.
. When it’s cooked, the sponge will have risen so that it’s light but still quite satisfyingly stodgy at the bottom.
. Run round the outside of the pudding basin with a knife and then put a plate on top of the pudding basin and turn it upside down onto the plate. Serve with custard, cream or on its own…
