- 4tbsp golden syrup
- 170g caster sugar
- 170g butter (room temperature)
- 3 eggs, beaten
- 170g self raising flour
Lightly grease a 1.5L microwave safe bowl or pudding basin and drizzle the golden syrup over the base of the bowl.
In a separate bowl, cream together the butter and sugar until it is light and fluffy. Add in the beaten eggs and stir gently.
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.
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.
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.
Serve with warm custard.