Quick Microwave Sponge Pudding Recipes

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.

Steps:

• In a microwavable bowl, put the jam or syrup so that it covers the bottom. This will be the top of your cake.
• Here it is best to use a food processor, although if you want to you can do it by hand. Put all of the remaining basic ingredients into a bowl (or the mixer) with one of the flavour ingredients. If you want to, you can keep it plain.
• Mix or blend all of the ingredients together until smooth.
• Put in bowl on top of jam/syrup and microwave without a lid on full for 5 mins. Leave for 1-2 mins to stand.

Steps:

• In a bowl cream the Butter and Sugar together untill smooth.
• Add in the Eggs, and beat quickly so that it does not curdle (You could add a tbsp of flour at this point - if you are worried about it curdling).
• Once the Eggs are combined, add in all of the Flour, and combine together, try to get as much air in the mixture as possible.
• Grease a separate bowl with a little butter. In the bottom of the bowl put in your topping, (eg - Jam).
• Once the Jam is in the bottom, add the sponge mixture on top of the Jam and level out slightly.
• Cover with cling film or a plate and microwave for about 6-8 minutes (Time may vary on individual microwaves - so if you think it needs more time dont worry - you cant over cook the sponge - just be carefull if you have used chocolate spread this can burn)
• Once cooked remove the cling film or plate (be carefull it will be hot). Place a large plate over the top of the bowl - holding the bowl and plate together - flip the bowl upside down and the sponge should land on the plate. Take the bowl off, cut into 4 and serve with custard.

Steps:

• Mix the sugar, butter, flour, eggs, lemon zest and vanilla together until creamy, then spoon into a medium microwave-proof baking dish. Microwave on High for 3 mins, turning halfway through cooking, until risen and set all the way through. Leave to stand for 1 min.
• Meanwhile, heat the lemon curd for 30 secs in the microwave and stir until smooth. Pour all over the top of the pudding and serve with a dollop of crème fraîche or scoops of ice cream.