Easy syrup pudding
Fancy a syrup pudding to follow your lamb kebab? All you'll need, is a mug, a microwave... and three minutes!
Serves: 4
Ingredients
2 tbsp melted margarine or butter4 tbsp Golden syrup150g Stork margarine, at room temperature150g castor sugar2 tsp vanilla extract100g fine white rice flour50g potato flour1 tsp Gluten Free baking powder2 medium eggs at room temp the same as the margarineButter
4 x 8cm diameter 5.5cm high microwavable plastic bowls or small microwave safe teacups
**Please note that the cooking time for the pudding and the serving amount may vary depending on the size of cup you use and the microwave.**
Method
Brush the bowls really well with butter or margarine, you need to do this to ensure the sponge mixture doesn’t stick to the cup, then add a tbsp of syrup in the bottom of each
Place the margarine, sugar and vanilla into a bowl
Whisk on a high speed for 2 minutes
Meanwhile mix the flour, potato flour and baking powder together well
At the 2 minute mark stop the machine and add the whole eggs and flour mix and re-whisk for 20 seconds
Spoon evenly into the four tubs and cover each one loosely with cling film and make a small incision in the film
Set the microwave to full power and cook for 3 minutes
Once cooked remove carefully as they will be really hot and leave to stand for 2 minutes to set
Remove film and turn out into bowls. You will see a small cracking in the top of the pudding this is quite normal.
Warm a little golden syrup with four parts water to loosen slightly – you can pour a little extra over the pudding once you’ve turned it out
Top with custard, cream or ice cream. If you’re not eating immediately leave the cling film over to stop the sponges drying out.
SERVES: 4COOK TIME: 3 minutes cooking time and 2 minutes to rest.