I don’t use my microwave very much – heating up milk for my coffee, defrosting some things. However, when a speedy pudding is needed then it comes in to its own. From getting the ingredients out of the cupboard to eating the pudding takes about 12 minutes!!
170 g self-raising flour – gluten-free 4 eggs (3 if not using gluten free flour)
140 g butter – softened
100 g muscovado sugar
4 pieces of stem ginger – chopped in to small pieces
2 tsp ginger powder
1 tbsp syrup from the stem ginger jar
Put all the ingredients (except stem ginger and syrup) in to a bowl and mix well. Add the stem ginger pieces and syrup and mix until combined. Put in to a microwave proof dish / bowl – I line a 2 lb pudding bowl with cling film so the pudding turns out easily.
Cook on a high setting for 5 – 6 mins and check whether the sponge is cooked – skewer test. It should not take any more than 7 minutes to cook.
Delicious with custard 🙂