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Microwave Syrup Sponge Pudding Recipe
This syrup sponge pudding recipe feeds four from a 1 pint pudding basin, takes about 15 minutes tops to make and uses ingredients you probably already have in the cupboard.
Prep Time
5
minutes
mins
Cook Time
5
minutes
mins
Total Time
15
minutes
mins
Course:
cakes and bakes
Cuisine:
British
Diet:
Vegetarian
Servings:
4
people
Author:
Emily Leary
Equipment
Weighing scales
Measuring spoons
Large mixing bowl
Electric whisk
Metal mixing spoon
1.5 pint pudding basin
Ingredients
100
g
slightly salted butter
softened
100
g
white caster sugar (superfine sugar)
1
tsp
vanilla extract
1
tsp
black treacle (molasses)
1
medium free range eggs
100
g
plain white flour (all purpose flour)
1
tsp
baking powder
60
ml
golden syrup
Metric
-
Ounces
Instructions
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.
Video
Notes
If you don't have a pudding basin, you can use a microwave safe cereal bowl of similar capacity.
Nutrition
Calories:
442
kcal
|
Carbohydrates:
57
g
|
Protein:
4
g
|
Fat:
21
g
|
Saturated Fat:
13
g
|
Cholesterol:
99
mg
|
Sodium:
198
mg
|
Potassium:
196
mg
|
Sugar:
38
g
|
Vitamin A:
690
IU
|
Calcium:
80
mg
|
Iron:
1.7
mg
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