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.