- 100g raisins
- 4 tbsp golden syrup, plus extra for drizzling
Golden syrup is a clear, sparkling, golden-amber coloured, sweet…
- 100g self-raising flour
- 100g butter, room temperature, cut in pieces
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100g caster sugar
- 2 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- finely grated zest 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1-2 tsp milk, optional
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- cream or custard, to serve
Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…
Lightly butter and flour 6 x 125ml non-metallic pudding moulds (see the steps by clicking the link in the photo above). Divide the raisins evenly between each one, then drizzle with 2 tsps golden syrup. Put flour, butter, sugar, eggs and lemon zest in a food processor and mix for 1-2 mins until smooth. If the mix is a bit thick, soften with milk. Spoon the sponge mix on top of the raisins, taking care not to fill them more than half full or they will spill over when cooked. Cover each one loosely with cling film leaving room for expansion, then pierce the film.
Microwave three sponges at a time on High for 2-2½ mins until they are firm on top, risen and coming away from the sides – or steam for 30 mins. Stand for 1 min. Meanwhile, warm some golden syrup.
Unwrap the puddings and turn out onto plates. Drizzle over the syrup and serve.
Making aheadYou can make these puddings to the end of Step 1, up to 1 hr ahead, then microwave them to order. One pud takes 60-80 secs to cook.
With a twistFor variety, add orange zest instead of lemon, and put a little marmalade or jam in the moulds instead of raisins.