Microwave Puddings - Pudding à faire au micro-onde
Ingredients
- 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
Method
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
Ingredients
- 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)
Method
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
Ingredients
- 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
Method
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.