I’m all about fast and easy desserts. We only have them at weekends (much to the men in the house’s consternation), but when I’ve got a day off I don’t want to spend loads of time making a pudding as well as cooking the main. So I’ve a handful of easy fast puddings which use store cupboard staples and don’t take long to cook. Microwave sponge pudding is one of the favourites.
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I say one of the favourites. N moans every time and says he doesn’t like it. But really he just prefers jam topping rather than golden syrup. Without fail, an after or so after tea, he’ll be back in the kitchen eating up a helping of his own. So it does go down well with both.
I’ve shared the golden syrup version here, but I’ll often do the jam sponge pudding instead which is the same recipe. Just replace the syrup with 2 tablespoons of jam (strawberry or raspberry). The lemon just gives a hint of flavour, so if you’re not keen on lemon you can switch it for a teaspoon of vanilla extract.
This simple pudding goes back to the basic puddings we used to eat as a child, although back then it would have been properly steamed in a pan of simmering water on the hob. Now it can be cooked within 4 minutes in the microwave. With it taking only a few minutes to melt the butter and mix the batter, it’s a super fast and easy pudding from start to finish.
Making microwave sponge pudding
To make a microwave sponge pudding you use a basic sponge mix. With melted butter and sugar, add in the eggs, lemon juice, flour and baking powder. Beat it until all mixed together. IAdd the milk as needed. t should be a slight dropping consistency when you tip a spoon of the batter.
You don’t need to let the pudding batter rest, it can be cooked straight away. But sometimes I prep mine earlier, and just leave it on the side for an hour or so before I’m actually serving tea.
I make microwave sponge pudding in a medium size 1L pyrex bowl. First spoon in your golden syrup into the base, then tip in the pudding batter on top. Microwave the bowl with a plate on top. But you can cover it with cling film or a silicone pan cover on top while it cooks.
If you aren’t keen on golden syrup, you can switch the syrup for jam instead.
What to serve syrup sponge pudding with?
For me it would be custard all the time. Sponge pudding and custard equals proper comfort food. But for a quick pudding during the week, they generally just have cream with it.
If you don’t eat it all in one go, you can leave it a day covered. It does go harder and drier, so keep it covered. Then reheat it in the microwave before eating the leftovers.
Find the detailed microwave syrup sponge recipe below.
Microwave syrup sponge pudding
Fast and easy pudding made in the microwave, you'll end up with a 'steamed' light fluffy pudding.
- 150 g plain flour
- 125 g unsalted butter melted
- 125 g caster sugar
- 1 tsp baking powder
- 2 eggs
- Juice of 2 lemons
- 3 tbsp golden syrup
- 1-2 tbsp milk as needed
Grease a 1L microwavable bowl (I prefer glass) and put the golden syrup in the bottom.
Mix the sugar and melted butter, then stire in the flour, baking powder, lemon juice and eggs.
The batter should be a thick dropping consistency. Add milk gradually and beat in if needed.
Spoon into the bowl to cover the syrup. Cover with a plate or other cover and microwave for around 4 minutes until the pudding is coming away from the edge of the bowl and lightly spongey on the top
Sit for a minute, then loosen around the bowl with a knife. Put a plate on top and turn upside down to turn the pudding out onto the plate.
Serve with custard (or cream).
Microwave power varies. An 800W takes about 4 minutes, so if yours is higher or lower wattage, increase or decrease the cooking time slightly.
The sponge pudding serves 4-6 people.
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This is such a simple way to make a sponge cake! This Winter I want to try and bake some recipes. Thank you for sharing!
It’s so fast, handy for when you just need something for pudding. It’s delicious with custard.