James Martin Microwave Syrup Sponge Pudding

This easy James Martin Microwave Syrup Sponge Pudding is a quick and comforting dessert, perfect for when you need a treat in minutes. Made with simple ingredients like butter, sugar, and lemon, this fluffy sponge pairs beautifully with a drizzle of golden syrup or jam. Serve warm with custard for an extra creamy finish.

Ingredients Needed

• 125g (4oz) butter, melted, plus extra to grease the pudding bowl
• 125g (4oz) caster sugar (or superfine sugar)
• 2 eggs
• 150g (5oz) plain flour (all-purpose flour)
• 1 tsp baking powder
• Zest and juice of 2 small lemons
• 1-2 tbsp milk
• 4 tbsp golden syrup (or jam, if preferred)
• Custard (optional, to serve)

How To Make Microwave Syrup Sponge Pudding

1. Prepare the Pudding Bowl: Grease a 1.2-litre (2-pint) microwave-safe bowl with butter.
2. Sift the Dry Ingredients: Sift the flour and baking powder together into a bowl.
3. Mix the Ingredients: In a food processor, combine the butter, sugar, eggs, flour, and baking powder, and mix to form a paste. If not using a food processor, beat the butter and sugar together, then stir in the eggs, baking powder, and flour.
4. Add Lemon and Adjust Consistency: Add the lemon zest and juice, then mix in enough milk until the batter reaches a dropping consistency. (The batter should drop off the spoon after a slight pause when held upside down.)
5. Spoon the Batter into the Bowl: Spoon the mixture into the greased bowl and cover it with cling film (plastic wrap).
6. Microwave the Pudding: Microwave on full power for 4 minutes or until the sponge begins to shrink from the sides and is springy to the touch.
7. Serve: Let the pudding stand for 2-3 minutes before turning it out. Serve with golden syrup or jam, and custard if desired.

Recipe Tips

• Use a Microwave-Safe Bowl: Make sure your bowl is microwave-safe and large enough to allow the pudding to rise without spilling over.
• Check the Consistency: The batter should be a dropping consistency. If it’s too thick, add a little more milk until it reaches the right texture.
• Microwave Power Varies: Microwave power levels can vary. If your pudding isn’t fully cooked after 4 minutes, microwave it for an additional 30 seconds at a time until done.
• Let the Pudding Stand: Don’t skip the 2-3 minute standing time after microwaving. This helps the sponge set and makes it easier to turn out.
• Choose the Right Topping: For a traditional taste, use golden syrup, but if you prefer a fruity twist, jam works just as well. Add custard for extra indulgence!

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover sponge pudding cool to room temperature before covering and storing it in the fridge. It can be kept in the fridge for up to 2 days.
• Freeze: You can freeze the sponge pudding after it has cooled. Wrap it tightly in plastic wrap or foil, then place it in an airtight container or freezer bag. It will keep in the freezer for up to 1 month. To serve, thaw it in the fridge overnight before reheating or serving at room temperature.
• Reheat: Place a slice of pudding on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 30-45 seconds or until hot.

Nutrition Facts

Serving Size: 1 serving

• Calories: 227
• Total Fat: 13g
• Saturated Fat: 4g
• Cholesterol: 55mg
• Sodium: 210mg
• Potassium: 50mg
• Total Carbohydrate: 25g
• Dietary Fiber: 0.5g
• Sugars: 40g
• Protein: 4g​

Try More James Martin Recipes:

• James Martin Slow Cooked Ham
• James Martin Cauliflower Couscous
• James Martin Fairground Onions
• James Martin Artichoke Pasta