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Microwave sponge pudding

  • 50g (2 oz) butter
  • 50g (2 oz) caster sugar
  • 50g (2 oz) self raising flour
  • 1 medium egg, beaten
  • 2 tablespoons milk
  • 2 tablespoons of jam or syrup
  • 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.
  • Put 2 tablespoons of golden syrup, treacle or jam in bottom of microwave-safe bowl. Pour in batter.
  • 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.