Microwave Syrup Sponge Pudding Recipes

MICROWAVE SYRUP SPONGE PUDDING

Steps:

• Put the sugar and butter in a mixing bowl. Whisk together until light and fluffy.
• Add the egg, vanilla and black treacle. Whisk through.
• Fold in the flour and baking powder.
• Grease a 1.5 pint plastic pudding basin. Pour half of the golden syrup into the bottom of the basin.
• Carefully spoon the cake mix on top.
• Microwave on high for 4-5 minutes.
• Leave to stand for 1 minute. Carefully, remove the lid - there may be steam.
• Turn the pudding out onto a plate - it will be very hot.
• Drizzle with the remaining syrup and serve.

MICROWAVE SPONGE PUDDING

Steps:

• Grease 1.5 litre heatproof bowl with a small amount of butter. Spoon the syrup into the basin.
• Cream the remaining butter with the sugar until light and fluffy. Gradually add the eggs, beating well between each addition.
• Sift the flour and baking powder together, then fold into the creamed mixture using a large metal spoon. Add enough warm water to give a soft, dropping consistency. spoon into the bowl and level.
• Cover with microwave-safe plastic wrap, leaving a small gap to allow air to escape. Microwave on high power for 4 minutes, then remove and let stand for 5 minutes, while it continues to cook.
• Turn the sponge out on to a warm serving plate. Serve with custard.

MICROWAVE SPONGE PUDDING

Steps:

• In a medium bowl, cream together the butter and sugar until smooth. Mix in the egg and milk gradually, so as not to curdle the butter. Sift in the flour, and fold in gently. Transfer to a 1 pint microwave-safe bowl.
• Cover, and cook for 3 1/2 minutes on full powder, or until the pudding appears set when gently jiggled, and the top is sticky. Serve hot.