When time’s tight but you still want something sweet and familiar, James Martin’s Microwave Syrup Sponge Pudding is a clever choice.
It’s light, sticky, and warm — everything you expect from a proper British pudding — but made with just a handful of everyday ingredients and a few quick steps.
This recipe isn’t just about speed. It’s about holding onto the spirit of traditional steamed puddings, even when you’re pressed for time.
Why This Pudding Works So Well
The microwave’s quick blast of heat traps steam inside the batter almost straight away, helping the sponge lift beautifully without drying out.
Meanwhile, the golden syrup sitting at the bottom melts into a rich, sticky sauce as the sponge gently rises above it.
A little bit of lemon zest and juice cuts through the sweetness, making sure the pudding stays bright and balanced, rather than heavy.
Get the timing and texture right, and what you end up with is a sponge that feels far more luxurious than anything you’d expect from just fifteen minutes’ work.
Ingredients (And Why They Matter)
- Butter, melted: Helps the batter mix smoothly; if it’s only half-melted, you risk greasy patches.
- Caster sugar: Fine enough to dissolve quickly, keeping the crumb soft.
- Eggs: Essential for the sponge to rise and hold its shape.
- Plain flour + baking powder: Gives the right structure. (If you’re using self-raising flour, leave out the baking powder.)
- Two small lemons, zest and juice: Freshness that balances the golden syrup.
- Milk: Only needed if your batter feels too thick; a little splash helps loosen it.
- Golden syrup: Non-negotiable for that sticky, rich base.
How to Make It
1. Prepare Your Bowl
Generously grease a 1.2-liter (or 2-pint) microwave-safe bowl with butter.
Tip: Take a moment here — proper greasing makes sure your sponge turns out cleanly later.
2. Mix the Dry Ingredients
Sift the flour and baking powder together into a large bowl. This gives you a lighter, smoother batter later on.
3. Make the Batter
In a food processor, blend together the melted butter, sugar, eggs, flour, and baking powder until it comes together in a smooth, thick batter.
No processor? Cream the butter and sugar first, then add the eggs, then the flour.
4. Add the Lemon
Fold the lemon zest and juice into the batter.
If it feels stiff and heavy, add a little splash of milk until it softens slightly.
You’re aiming for a thick batter that drops from the spoon, not one that runs straight off.
5. Assemble It
Pour the golden syrup into the bottom of your greased bowl, then carefully spoon the batter over the top.
Try not to disturb the syrup layer too much.
6. Microwave
Cover the bowl loosely — a microwave-safe plate works well — and microwave at full power (around 800W) for about 4 minutes.
You’ll know it’s ready when it looks puffed up, pulls slightly from the sides, and feels springy if you tap it lightly.
7. Rest and Serve
Let the pudding sit for a couple of minutes so the heat evens out. Then run a knife gently around the sides and turn it out onto a warm plate.
Serve straight away, with custard, cream, or ice cream if you like.
Common Mistakes and How to Fix Them
| Problem | Why It Happens | How to Fix It |
|---|---|---|
| Sponge is rubbery | Batter was overmixed or cooked too long | Mix just until combined; microwave briefly |
| Sponge sticks to bowl | Greasing wasn’t thorough enough | Butter the bowl heavily before adding batter |
| Sponge feels dry | Overcooked or not enough syrup | Drizzle extra syrup over the top before serving |
What to Serve With It
- Classic: Hot, pourable custard.
- Rich: A big scoop of vanilla ice cream melting into the sponge.
- Lighter: A spoonful of fresh Greek yogurt for a little tang.
How to Store and Reheat
- Fridge: Let it cool completely, then store in an airtight container for up to two days.
- Freezer: Wrap well and freeze for up to three months.
To reheat:
- Microwave individual portions for about 30–60 seconds until warm.
- Or wrap the whole pudding in foil and heat in a 175°C (350°F) oven until warmed through.
A Quick Bite of History
Golden syrup puddings have been loved in Britain since the Victorian era, when golden syrup first became widely available as an affordable sweetener.
Today’s microwave version simply updates that old-fashioned comfort for a faster world — without losing any of the cozy satisfaction.
Try More James Martin Recipes:
James Martin Microwave Syrup Sponge Pudding
Description
A light and comforting sponge pudding that’s full of classic flavour but easy enough to make on a quiet afternoon. Perfect served warm with custard, ice cream, or just as it is.
Ingredients
Instructions
- Start by gathering all your ingredients and generously greasing a 1.2-litre (2-pint) microwave-safe bowl with butter.
- Sift the flour and baking powder into a large bowl, giving them a quick stir to lighten everything up.
- In another bowl, or in a food processor if you prefer, blend the melted butter, sugar, and eggs until the mixture looks smooth and creamy. Gently fold the sifted flour mixture into this, being careful not to knock too much air out.
- Next, stir in the lemon zest and juice.
- Spoon the golden syrup into the bottom of your prepared bowl, then carefully add the batter on top. Try not to disturb the syrup layer too much.
- Cover the bowl loosely — a microwave-safe plate works perfectly — and microwave on full power (around 800W) for about 4 minutes.
- Once cooked, let the pudding sit for 2–3 minutes to settle before running a knife around the edge and turning it out onto a serving plate.
- Serve warm, with a good drizzle of extra golden syrup and a generous helping of custard, cream, or even a scoop of ice cream if you’re feeling indulgent.
Notes
- If your batter feels a bit too thick while mixing, just loosen it with a splash more milk — no harm done.
- Microwave ovens can vary a little, so keep an eye on the sponge towards the end of cooking to avoid overdoing it.
- This pudding is definitely at its best fresh from the microwave, but if you do have leftovers, they reheat nicely — either briefly in the microwave or wrapped in foil in a gentle oven.
- For a twist, try swapping the golden syrup for a tart raspberry or blackcurrant jam. It gives the pudding a fruitier, slightly sharper finish, but still stays true to the classic spirit.
Great recipe! I swapped 100g flour for whole meal self raiding. It worked a treat!