Lightly grease a 15L microwave safe bowl or pudding basin. Put two tablespoons of the syrup in a microwaveable-safe bowl.
Microwave Syrup And Ginger Sponge Pudding Recipe Ginger Pudding Recipe Hot Desserts Desserts
Microwave on full power 800 watts for 2½ minutes.
Sponge pudding microwave. Cover the dish with a microwaveable lid or cling film pierce it. Once the 70 seconds is over let the pudding stand for 1020 seconds before testing if its spongy the heat transfers with time so it might not seem cooked straight away. This will be the top of your cake.
Pour in the batter. Here it is best to use a food processor although if you want to you can do it by hand. Place in your microwave and cook on medium power for 2½ - 3 minutes.
In a microwavable bowl put the jam or syrup so that it covers the bottom. Mix the sultanas into the sponge mix so theyre fairly evenly spaced. In a separate bowl mix together the butter and sugar until it is light and fluffy and.
If youre going to add jam curd or golden syrup spoon it into the bottom of the bowl. Cook on full power in the microwave for 3 12 minutes or untill the sponge has set and the top in sticky. Spoon the pudding mix over the jam.
In a bowl beat all the other ingredients together until they are smooth. To make the sponge blend the butter and sugar together in a food processor. Put all of the remaining basic ingredients into a bowl or the mixer with one of the flavour ingredients.
Drizzle the golden syrup over the base of the bowl. Spoon the mixture into a greased bowl and then cover with cling film. Let it rest for a minute or so and tip out upside down onto a plate.
Sponge Pudding Butter a microwave safe bowl which has a 550-600ml capacity. Beat together the sugar. Add the ginger egg flour and milk and pulse until combined.
To test carefully press with a finger to see if spongy. Place the jug into the microwave theres no need to cover it. Cover with a loose lid or cling film and microwave for 70 seconds.
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