I don’t tend to cook with a microwave that often other than to melt butter and de-thaw bread. That being said, there is one pudding that I will happily cook in the microwave time and time again – a lemon syrup pudding. This is because it takes less than ten minutes to make and it comes out beautifully light with a texture that is not dissimilar to a steamed pudding.
Over the last couple of weeks this pudding has whipped up several times as it is very comforting on these cold winter evenings and takes no thought to prepare. If the old man had his way it would be served with custard every time, but for Mumsy and I it is crème fraiche all the way.
If you are looking for a dead easy pudding this weekend, then this pud is a no brainer!
Lemon Syrup Pudding
- 2 eggs
- 4oz caster sugar
- 4oz soft margarine
- 4oz plain flour
- 1tsp baking powder
- 2tbsp milk
- zest 1 lemon
- 2 heaped tsp golden syrup
1. Spoon the golden syrup into the bottom of a 1 litre microwaveable bowl (I use an old plastic ex- Christmas pudding bowl), then grease the sides with a little soft margarine.
2. Place all the other ingredients together in another bowl and then beat together well using an electric whisk.
3. Spoon the mixture on top of the golden syrup and then gently level it out.
4. Place the pudding in the microwave and cook on a medium setting for 4 minutes. Allow it to rest for 30 seconds and then cook for a further 4 minutes.
5. Check that your pudding is completely cooked by seeing if a skewer comes out clean after being inserted into the middle.
6. Tip the pudding out onto a plate (make sure it has a slight lip so that you do not lose any of the golden syrup) and serve!