- 4tbsp golden syrup
- 170g caster sugar
- 170g butter (room temperature)
- 3 eggs, beaten
- 170g self raising flour
- Custard
STEP 1
Lightly grease a 1.5L microwave safe bowl or pudding basin and drizzle the golden syrup over the base of the bowl.
STEP 2
In a separate bowl, cream together the butter and sugar until it is light and fluffy. Add in the beaten eggs and stir gently.
STEP 3
add the self raising flour and gently fold it in until it is completely mixed. The sponge batter should have a slow dropping consistency when you drop it from a spoon. If it is too thick, stir in 1tbsp of warm water.
STEP 4
Transfer the batter to the microwaveable bowl and flatten the top down with the back of a spoon. Cover with microwave safe cling film, leaving a small gap to allow air to escape. Cook on high power for 4 minutes.
Remove from the microwave and leave to stand for a further 4 minutes.
STEP 5
Carefully remove cling film (be warned some hot steam may come out). Turn the basin upside down on a serving plate or board and divide up ready for serving.
STEP 6
Serve with warm custard.