Microwave Puddings

Microwave Puddings - Pudding à faire au micro-onde


Lemon pudding


  • 100g         caster sugar
  • 100g         softened butter
  • 100g         self-raising flour
  • 2 eggs
  • zest          1 lemon
  • 1 tsp         vanilla essence
  • 4 tbsp       lemon curd
  • crème fraîche or ice cream, to serve


1.   Mix the sugar, butter, flour, eggs, lemon zest and vanilla together until creamy, then spoon into a medium microwave-proof baking dish.  Microwave on High for 3 mins, turning halfway through cooking, until risen and set all the way through. Leave to stand for 1 min.

2.   Meanwhile, heat the lemon curd for 30 secs in the microwave and stir until smooth.  Pour all over the top of the pudding and serve with a dollop of crème fraîche or scoops of ice cream.


Banana pudding


  • 100g           butter, softened, plus extra for greasing
  • 2                 ripe bananas
  • 100g           light muscovado sugar
  • 100g           self-raising flour
  • 2 tsp           ground cinnamon
  • 2 eggs
  • 2 tbsp         milk
  • icing sugar, toffee sauce and ice cream, to serve (optional)

1.   Put the butter in a 1-litre baking dish and microwave on High for 30 secs-1 min until melted.  Add 1½ bananas, mash into the melted butter, then add the sugar, flour, cinnamon, eggs and milk.  Mix together well.

2.  Slice the remaining banana over the top, then return to the microwave and cook on High for 8 mins until cooked through and risen.  Serve warm, dusted with icing sugar, if you like, with a drizzle of toffee sauce and a scoop of ice cream.


Sponge pudding


  • 50g (2 oz)             butter
  • 50g (2 oz)             caster sugar
  • 50g (2 oz)             self raising flour
  • 1 medium egg      beaten
  • 2 tbsp                   milk
  • 2 tbsp                   jam or syrup

Prep: 10min › Cook: 3min › Ready in: 13min

1. In a medium bowl, cream together the butter and sugar until smooth.
2. Mix in the egg and milk gradually, so as not to curdle the butter.
3. Sift in the flour, and fold in gently.
4. Put 2 tablespoons of golden syrup, treacle or jam in bottom of microwave-safe bowl. Pour in batter.
5. Cover, and cook for 3 1/2 minutes on full powder, or until the pudding appears set when gently jiggled, and the top is sticky. Serve hot.