I have found that cooking small sponges like this in the microwave turns out brilliantly. I use a bog standard 700-watt microwave and cook small items on full power. If you're making a single large sponge (see recipe), I tend to cook on ¾ power as the mixture is slightly denser. Keep an eye on large mixes; you will sometimes find that the bottom of the sponge will still be undercooked, even if the top is very firm. So, you may need to add a minute or two. Another good rule of thumb is to leave it to rest once cooked, the length of time you cook it, still wrapped well in the film.
- 150 g caster sugar
- 150 g salted butter, at room temperature
- 2 tsp vanilla extract
- 150 g self-raising flour
- 2 medium eggs, at room temp the same as the margarine
- 4 tbsp Golden syrup
- Butter 4 x 8cm diameter 5.5cm high microwavable plastic bowls.
- Brush generously with the melted butter, and then add a tbsp of syrup in the bottom of each.
- Place the softened butter, sugar and vanilla into a bowl.
- Whisk on a high speed for 2 minutes.
- Stop the machine at the 2-minute mark, add the whole eggs and flour mix, and re-whisk for 20 seconds.
- Spoon evenly into the 4 tubs and cover each one loosely with cling film and make a small incision in the film.
- Set the microwave to full power and cook for 3 minutes.
- Once cooked, carefully remove, as they will be really hot and leave to stand for 2 minutes to set.
- Remove the cling film and turn out into bowls. You will see a small amount of cracking on the top of the pudding; this is quite normal.
- Top with custard, cream or ice cream.
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