Moist microwave sponge pudding

    12 min

    This is a very easy basic recipe that takes 15 minutes from finding the ingredients to dishing up. The washing up is minimal too.


    Kent, England, UK
    303 people made this

    Serves: 4 

    • 110g (4 oz) butter or margarine
    • 110g (4 oz) sugar (caster is best, but granulated is fine too)
    • 2 eggs
    • 175g (6 oz) self-raising flour
    • milk
    • topping (preserves, fruit filling, golden syrup, etc.)

    Prep:5min  ›  Cook:7min  ›  Ready in:12min 

    1. Cream together the butter and sugar. Add the eggs and mix in well.
    2. Slowly incorporate the flour. If you're putting fruit, etc., in your pudding, add it now. The consistency of the mixture should be slightly stiffer than cake batter. Add the milk a little at a time if you need it.
    3. You need to use a safe microwaveable dish that will hold about twice the volume of the mixture. In the bottom of the bowl, put a good dollop of your topping. Spoon the sponge mixture carefully onto the topping.
    4. Cover loosely with cling film and cook in the microwave for about 4 minutes, and then check it. If it needs more time, get it back in the microwave as quickly as you can. What you are aiming for is a risen sponge that looks very slightly uncooked in the centre. This can take up to 7 minutes depending on the wattage of your microwave - mine's a 700W.


    Topping-wise, you have loads of options. Jam, golden syrup, lemon curd, chocolate spread, any pie filling... You can flavour the sponge of you like - with cocoa, coffee, vanilla, lemon. Adding nuts, fruit or chocolate chips is good too.


    When serving, be very careful. In the past I've turned it out onto a plate but the topping, whatever it is, will be VERY hot and VERY liquid, and it will stay hot enough to really burn you because of the high sugar content. I serve it out of the dish now.

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    Reviews in English (7)


    I made this pudding at work today as i was on cooking duty. I added a teaspoon of vanilla essence and the grated rind of a lemon, then lemon curd for the base. Served it hot as per recipe with vanilla icecream. I doubled up the quantity and increased the cooking time by 50%. The pudding was light and kept toasty warm in the hostess trolley very succesfully for about half an hour after cooking.  -  11 Mar 2016


    Just made this pudding with my 13 year old boy who did the mixing. It was absolutely lovely, light and fluffy. We did a golden syrup version this time but might make a chocolate one next time. It was so easy!  -  13 Nov 2016


    Made this sponge pud this evening AWESOME super moist and tasty yummy yum yum  -  20 Oct 2016