Microwave-Steamed Sponge Pudding

For every ten times that I fancy a steamed pudding, I probably act on it once. It’s just such a colossal faff, all that wrapping, and string, and steam, and forgetting to top up the water…

The results are always worth it, but sometimes life is just too busy. Imagine my delight then when I spotted Rose Elliot’s foolproof method for cooking a steamed pudding in a microwave. I have made this successfully with golden syrup and maple syrup, but the method lends itself to experimenting with all kinds of steamed puddings – including Christmas pudding. We have missed the boat on that one, but this year I’ll be testing it in the run-up to Christmas.

In general, it is a truth that in life every shortcut has a cost. Not this time; this shortcut saves hours of time and a load of energy, and the results are exactly the same as if you had done it the long, traditional way.

sponge-pudding.jpg

RECIPE 

175g unsalted butter, room temperature

175g golden caster sugar

175g self-raising flour

100ml whole milk

1 1/2 tsp baking powder

3 medium hens eggs, or 2 duck eggs

5 tbsp (approx) syrup


METHOD

Put the butter, sugar, flour, milk, baking powder, eggs and 1 tbsp of the syrup into a mixing bowl and beat together until light, fluffy and creamy. If you don’t have a mixer you can achieve great results with a wooden spoon and elbow-grease.

Pour the remaining syrup into the bottom of a lightly-greased plastic or Pyrex microwaveable pudding bowl, then spoon the sponge batter carefully on top.

Put the bowl in to the microwave, uncovered, and cook on full power until the sponge has risen and a skewer inserted into the centre comes out clean. The time it takes will vary, depending on the power of your microwave. Anything between 10 minutes for a 600W machine, down to around 5 minutes for an 850W machine. There’s no need to worry, you can cook it for a few minutes, have a look, cook it a bit longer and have another look and continue until it is ready. It won’t ruin it.

Allow the pudding to stand for a few minutes then turn it out onto a warmed serving plate so that the syrupy top is uppermost. You can add a little more syrup if you want to be really indulgent.

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