Sticky sultana pudding
- Preparation and cooking time
- Serves 4 - 6
- 100g butter , plus extra for the basin
- 200g plain flour
- 1 tsp baking powder
- 85g light muscovado sugar
- 100g sultana
- 2 large eggs , lightly beaten
- 2 tbsp milk
- golden syrup and custard, to serve
- STEP 1
Butter a small microwave-proof pudding basin. In a separate bowl, rub the butter into the flour and baking powder, then stir in the sugar and sultanas. Gradually add the eggs and milk to make a wet cake mixture.
- STEP 2
Spoon into the basin and make a deep hollow in the centre with the back of the spoon. Cover the basin with cling film, pierce with the tip of a knife and microwave on High for 4½-5 mins until well risen and firm to the touch.
- STEP 3
Carefully turn the pud out onto a plate and spoon over a generous amount of syrup. Slice and serve with custard.