Microwave Treacle Sponge Pudding

Traditional puddings certainly seems to be making a comeback in our restaurants. I blame nouvelle cuisine for their disappearance! Now we see good old standard puddings back on the menus. Sticky toffee pudding, jam roly poly, treacle tart, apple pie, the list goes on and I am sure you can all name a favourite.

I find three problems with treacle pudding. Firstly, the recipe usually gives you amounts to make a pudding to serve 6, too much temptation for the two of us to eat the whole lot. Secondly, you have to constantly check that it hasn’t boiled dry. Thirdly, the cooking process usually produces enough steam to take the wallpaper off. So this recipe is for the microwave and it is highly successful for just about any number of puddings.

Ingredients - serves 2

2oz (50g) Self raising flour 1 large egg
2oz (50g) caster sugar ½fl oz (10ml) milk
2oz (50g) butter, softened 2 tablespoons golden syrup


  1. Grease and lightly flour two ramekins.
  2. Put the flour, sugar, butter, eggs and milk in a blender and process to a smooth batter.
  3. Alternatively, blend with an electric hand mix or make by the usual creaming method.
  4. Place a tablespoonful of golden syrup in the base of the ramekins. (In our house an extra dollop goes in for luck!)
  5. Spoon the sponge mixture on top.
  6. Loosely place microwavable cling film over the top of each ramekin. Try to form a dome over the top of the ramekin as the sponge mixture will rise considerably.
  7. Place in the microwave and cook on a high setting for two minutes. The sponges should rise, and be just firm to the touch. Allow to stand for 2 minutes.
  8. Turn out into a pudding bowl.
  9. The choice of accompaniment is up to you. Custard, cream, ice cream! All work well.


Treacle Sponge