This microwave sponge pudding is perfect if you need a last minute dessert from store cupboard ingredients.
As much as previous cooks would have tended a pudding, that needed to be steamed for hours on the hob without the water running out, most of us just don't have the time, or the inclination.
This British pud, comes out perfectly, every single time, can be altered to your favourite flavours, can be made in advance and only takes 6 minutes to cook!
Here's my naughty confession; we often have this for Sunday tea! Yes, I have no shame and my husband loves it because it's the perfect partner for proper custard.
Enjoy!
There are times when you need a dessert in a hurry and just have basic ingredients in the cupboards, so this recipe, for a microwave sponge pudding, is perfect.
Although a traditional pudding is steamed on the hob, it's possible to get a very similar result, with just a few minutes in the microwave. This means that there is no need for meticulously wrapping of the basin, then topping up the basin with water for several hours.
In fact, you can prepare the mixture in advance and just leave it until you are ready to eat. Just pop it in the microwave while you are warming the custard.
The ingredients are very likely to be already in your cupboards, if you do any baking, so this works as a frugal dessert too.
Of course, there are lots of easy ideas to vary the flavours too, all of which should be in your cupboards.
Why you will love this dish
- Economical ingredients for a frugal dessert
- Easy to prepare in minutes
- Prepare in advance and cook when ready
- Simple to vary the flavours
- Just as good as a traditional sponge pudding
🥘 Ingredients
- Butter - unsalted butter for the pudding and extra for greasing the basin.
- Flour - plain or all purpose flour.
- Sugar - caster or superfine sugar for easy mixing.
- Eggs -large free range eggs.
- Vanilla - vanilla extract for the best flavour.
- Golden syrup
- Baking powder
See recipe card for quantities.
🍽 Equipment
- 1.7 litre plastic pudding basin or bowl of similar size (3 pints)
- large bowl
- wooden spoon
- whisk
- pastry brush
- Electric mixer - optional
- Silicone spatula
🔪 Instructions
💭 Top Tip
- Grease the bowl with a little butter or vegetable oil with a pastry brush on the inside to stop the pudding from sticking. Add a tablespoon of flour and shake it around, then discard any excess.
Add the golden syrup to the bottom of the bowl.
Cream together the butter and sugar until pale and fluffy.
Break the eggs into a small bowl, one at a time and whisk before beating into the butter mixture, along with the vanilla extract.
💭 Top Tip
- When you add the eggs the mixture often tends to curdle or separate. Add a tablespoon of the flour with the eggs to stop this from happening.
Stir the baking powder into the flour and use a large metal spoon to gently fold the flour into the mixture.
Use a spatula to scrape the mixture onto the syrup in the pudding basin.
Cover the top with cling film.
⏲️ Cooking Time
Cook on full power for 6 minutes.
The mixture should rise up almost to the top of the basin.
💭 Top Tip
- Use a skewer to check if the microwave sponge pudding is cooked. It should come out clean when inserted into the middle. Cook for a further minute if needed.
- Be careful when removing the clingfilm as there will be hot steam.
Let the pudding rest for 2 minutes.
Place a plate with a lip over the basin and invert it.
The pudding will sit on the plate and the glorious hot syrup will cascade over the sides.
Just gorgeous and very hot!
🥗 Serve with
- Custard - fresh vanilla custard is lovely with this, but I prefer to make my own with Bird's custard powder. It has a long shelf life and is better value than tinned or fresh.
- Cream - whipped cream or single cream.
- Ice cream - vanilla or your favourite flavour.
Substitutions
- Butter - use baking spread.
- Golden syrup - use light corn syrup or see the variations below.
📖 Variations
- Ginger - add 2 teaspoons of ground ginger in with the flour. You caould also chop some crystalised ginger or stem ginger and add it with the flour.
- Lemon - add the zest of a lemon to the mix and add a tablespoon of juice to the syrup.
- Chocolate - replace 2 tablespoons of flour with unsweetened cocoa powder. Stir the cocoa and flour together well before folding into the cake mix. You can also mix a tablespoon of cocoa into the syrup. If you want to use chocolate chips then fold them in with the flour.
- Apple - add a peeled chopped apple to the mix along with a teaspoon of cinnamon.
- Salted caramel - swap the syrup for salted caramel.
- Jam or marmalade - use these instead of the syrup.
Storage
- Refrigerator - cool to room temperature, cover the plate with the plastic bowl and refrigerate for up to 3 days.
- Freezer - wrap well and freeze for up to 3 months.
- To reheat - cut into individual portions and microwave on full power to warm through. Alternatively, add a little extra syrup to the bottom of the bowl, tip in the sponge and cook on high for a minute. This will keep the sponge from drying out.
FAQs
For larger amounts I often put the saucepan or bowl directly on the scales and reset to zero before pouring in directly from the tin or container.
If you prefer, then open the jar or tin and set it in a bowl filled with hot water from the tap or kettle for about 5 minutes or so. The syrup or treacle is much thinner and is easier to pour or spoon to measure. measure in to a saucepan.
If you need to use a spoon or measuring cup for a smaller amount then it's easier if you have a jug of hot water, (from a boiled kettle), nearby. Put the spoon in the water for 10 seconds then measure the syrup or treacle. It should slide off much easier. You can keep dipping into the water as you need to.
Alternatively, try greasing the spoon or measuring cup before measuring with a flavourless oil such as sunflower oil.
This pudding is made with old fashioned standard cake ratios, measured in ounces, and normally used for sponge cakes.
For a 3 pint /1.7litre pudding, this equates to the same amount of flour, sugar and butter, so 6 oz or approximately 170g and uses 3 eggs.
For a smaller version use a 1 litre/1 ¾ pint basin and use 110g/4 oz, for the flour, sugar and butter with 2 eggs.
More puddings to try
Or, for more ideas, see the desserts page
- Eve's Pudding
- Brioche Bread and Butter Pudding
- Macaroni Pudding
- Jamaica Ginger Loaf
- Raspberry Frangipane Tart
- Orange Marmalade Drizzle Cake
- Caramel Apple Crumble Tart
- Treacle Tart
- Strawberry Galette
Best of British baking
📋 Recipe
Microwave Sponge Pudding
Equipment
- 1.7 litre plastic pudding basin or bowl of similar size (3 pints)
- Large bowl
- Wooden spoon
- Whisk
- Pastry brush
- Electric mixer - optional
- Silicone spatula
Ingredients
- 170 g butter unsalted
- 170 g flour plain/all purpose
- 1½ teaspoon baking powder
- 170 g caster sugar superfine
- 3 eggs
- 1 teaspoon vanilla extract
- 75 g golden syrup
For greasing
- 1 teaspoon butter or oil
- 1 tablespoon flour
Instructions
- Grease the inside of the basin with the oil and dredge with flour.
- Add the golden syrup to the bottom of the bowl.
- Cream together the butter and sugar until pale and fluffy.
- Break the eggs into a small bowl, one at a time and whisk before beating into the butter mixture, along with the vanilla extract.
- Stir the baking powder into the flour and use a large metal spoon to gently fold the flour into the mixture.
- Use a spatula to scrape the mixture onto the syrup in the pudding basin.
- Cover the top with cling film and cook on full power for 6 minutes.
- Let the pudding rest for 2 minutes before turning out onto a rimmed plate to serve.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
Thank you for taking the time to leave a comment. I love to read them and answer your questions. However, due to spam comments, I do have to moderate each one, so don't worry if you cannot see your comment immediately. I'll publish your comments as soon as I can.
Kechi
It actually looks so delicious with that perfect beautiful texture! Thanks so much for sharing.
Dannii
This is how we make our sponge pudding too. It always goes down well with the kids.
Natalie
Looks delicious. I never used the microwave to make cakes like this. I'll try the recipe for sure.
Elaine scott
This pudding was so easy to make and was lovely. I couldn’t believe how nice it was. My husband loved it. I used maple syrup. I’m going to make it again today. Thank you
Tavo
I was a little hesitant since I never used the microwave to make pudding and it came out fantastically! Thank you!
Danielle
I am all for anything you can cook in the microwave. What a great idea this is, sounds delicious!
Ieva
How great is this? I made a small version of it in a cup just for myself, and thoroughly enjoyed it! Wonderful what can be achieved in a microwave!
Kate
This gorgeous pudding really reminds me of my childhood - so quick and easy to make and just as good as if you had steamed it for hours in a saucepan!
Savita
The pudding looks so soft and delicious, need to try it out soon.
Mahy
This pudding looks extremely inviting. I can't wait to try your recipe at home and enjoy this deliciousness.
Toni
Oh, this is so yummy! It was so hard to resist! My kids really loved it!
kushigalu
Love this microwave version of sponge pudding. Thanks for sharing.
Ellan
Delicious. I used Stork margarine instead of butter and the sponge was so light. I used 1.5 teaspoons of baking powder- estimated amount as not listed in ingredients but is in instructions.
Stephanie
My daughter likes to make herself microwave desserts, so this is perfect for her! Easy enough that a 12 year old can handle making it, but delicious enough that adults will enjoy it too!
Kim
I can't believe this is done in the microwave! Absolutely a delicious dessert that I can enjoy any time.
Chris Madder
No bakiing powder? I think I will be using at least half a teaspoon of baking powder with the plain flour as i am using the 4oz flour/butter/sugar/2 eggs recipe.
Amanda
Hi, Thanks so much for pointing this out. I used 1.5 teaspoons and I think for a 4 oz mix then a teaspoon would be right. Thanks,
Amanda
Taz
I used half salted and half unsalted butter, which worked well flavour wise. I'll just add lemon juice or ginger next time, omit the zest and follow the rest of the recipe exactly as I did. The zest was overpowering. The simplicity of the recipe, the texture, flavour and 6 minute cooking time were perfect.
Amanda
Hi Taz, I'm so glad you like it. We love the basic recipe because it's so easy and it's great that you have ideas for tweeking it too. This will be helpful to other readers. Thanks, Amanda.
Taz
Also, I warmed the leftover pudding for one minute in the microwave and had it with cold homemade custard and it was even better the second day.
Amanda
That sounds perfect! So glad you liked it. Amanda
Ann
How long should I microwave a steam pudding for 1 I.e, 2oz flour, fat, sugar etc. My microwave is a 800w model.
Amanda
Hi Ann, I would do 1.5 minutes and then 20 second bursts if you need to. Best wishes, Amanda
Linda
Was a simple recipe to whisk up & it was absolutely deeeeeeeeeelicious!!
Many thanks for sharing this recipe. All stars for you 🙂
Amanda
Thanks so much Linda! Best wishes, Amanda
Alison O'Donnell
This is great, I've made it a lot and it always turns out delicious, so speedy too!!
Tony Richards
So easy and quick to do and absolutely delicious.