Meals and Courses

Treacle Sponge Microwave Puddings

cook 20 mins
  • 100 g (3 1/2 oz) butter, softened, plus extra for greasing
  • 100 g (3 1/2 oz) soft light brown sugar
  • 100 g (3 1/2 oz) self-raising flour
  • 1 teaspoon mixed spice
  • 1 egg, beaten
  • 4 tablespoons golden syrup
  • custard, to serve
  • Lightly grease 4 x 150 ml (1/4 pint) ramekins and line the bases with baking parchment. Beat the butter with the sugar in a bowl until pale and fluffy, then sift in the flour and spice and add the egg. Beat together until well mixed.
  • Divide the mixture between the prepared ramekins. Cover each with a disc of baking parchment and cook together in a microwave oven on high for 2–2 1/2 minutes, then leave the sponges to rest for 3–4 minutes to finish cooking.
  • Turn each pudding out on to a serving plate and drizzle each with 1 tablespoon of the golden syrup while still warm. Serve with custard.
Like This? Try These
More on Food