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.
- 1 21cm x 11cm deep pudding dish
- 3 large eggs at room temperature
- 125 g caster sugar
- finely grated zest of 1 orange
- 100 g flour, sieved
- 100 g melted, salted butter melted
- 6 tbsp Golden Syrup
- melted butter for the mould
- Place the steamer pan on the stove and half-fill it with water.
- Bring to the boil and add the steamer tray and tight-fitting lid.
- Meanwhile, whisk the eggs, orange zest and castor sugar on high speed until very thick and mousey.
- Butter a 21cm x 11cm deep Pyrex bowl well, then spoon the Golden Syrup into the bottom of the bowl.
- Remove the bowl from the machine, 'rain' over the flour, and carefully fold it into the egg mixture.
- When the flour has nearly been incorporated, add the butter very carefully.
- Pour or spoon the mixture into the moulds, just over ¾ full.
- Cover with well-buttered foil.
- Pop into the boiling steamer and place the lid on, then steam for 45-50 minutes.
- Once cooked and light, carefully turn out and serve with plenty of hot Bird's custard.
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