Easy Microwave Golden Syrup Sponge Pudding

It is cold and raining tonight, so after dinner I decided to make a steamed syrup sponge pudding. This one is very easy because it is cooked in the microwave and takes just four minutes to cook.

A Family Recipe

This recipe came from a handwritten recipe belonging to my Auntie Betty. It dates back to the 1980s.

I’ve kept the basic recipe the same but changed the instructions slightly to make it suitable for the microwave and added a few details for anyone who is new to baking.

No Self-Raising Flour? No Problem

I didn’t have any self-raising flour, so I used 120g plain flour and 1½ teaspoons of baking powder instead.

It worked perfectly well.

When making the batter, don’t overmix it. Once the flour has been incorporated, stop mixing. Just mix enough to get rid of the dry flour. Beating it too much can make the sponge heavy.

Make sure you use a microwave-safe pudding basin with enough room for the sponge to rise. Grease the basin, put the golden syrup in the bottom, then spoon the batter carefully over the top and level it.

Cover with microwave-safe cling film and microwave on HIGH for four minutes.

Microwaves are all different, so check the pudding at four minutes. If the middle still looks a little wet, give it another 20–30 seconds.

Be careful when removing the cling film as there will be plenty of hot steam.

You can turn the pudding out onto a plate or just serve it straight from the bowl. I think custard, cream or ice cream would all be good with it.

Basker’s Opinion

Basker liked it, which is always a good sign. Unfortunately, I forgot to buy ice cream. Oh nooooo.

A warm syrup sponge on a cold, rainy night really should have ice cream with it. I’ll remember next time!

Recipe:

To print the recipe, simply click the ‘Print’ button below and save your PDF for easy reference!

🌧️ 🥶 🍰 🍯 🥄 🧈 🥚 🧁 ♨️ 😋 🍦

Servings: 4-6
Prep Time: 10 mins
Cook Time: 4 mins
Difficulty: easy
Rating: ★★★★★
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A quick and easy steamed golden syrup sponge pudding made in the microwave. This old-fashioned comfort dessert takes just a few minutes to prepare and cook, making it perfect when you want a warm, comforting pudding without turning on the oven.

Recipe Credit: This recipe comes from a handwritten recipe belonging my Auntie Betty, dating back to the 1980s. It’s one of those simple family recipes that has been passed down over the years, and I’ve adapted the instructions slightly for the microwave and modern measurements.

Ingredients

2 tablespoons golden syrup
120g self-raising flour
OR 120g plain flour + 1½ teaspoons baking powder
120g butter, melted but not hot
120g sugar
2 eggs

Directions

Prepare the Basin – Lightly grease a microwave-safe pudding basin with butter.
Add the Golden Syrup – Spoon the golden syrup into the bottom of the greased basin.
Prepare the Flour and add Sugar – If using self-raising flour, simply weigh out 120g. If using plain flour, mix 120g plain flour with 1½ teaspoons baking powder. Mix in the sugar with a whisk.
Mix the Wet Ingredients – In a separate bowl, beat the melted butter and eggs together with a fork until well combined.
Make the Batter – Add the wet ingredients to the flour and sugar mixture and gently mix until all the flour has just been incorporated. Do not overmix or beat vigorously.
Fill the Basin – Carefully spoon the batter over the golden syrup and gently level the top.
Cover – Cover the pudding basin with microwave-safe cling film (Glad Wrap).
Microwave – Microwave on HIGH for 4 minutes. The sponge should be cooked through and spring back lightly when touched.
Check – If the centre still looks wet, microwave for another 20–30 seconds and check again. Microwave ovens vary, so cooking time may differ slightly.
Rest – Allow the pudding to stand for a minute or two before serving.
Serve – Turn the pudding out onto a serving plate so the golden syrup runs over the sponge, or serve straight from the basin. Serve warm with custard, cream or ice cream.