Microwave Sponge Pudding Recipe - Allrecipes.com
Microwave Sponge Pudding Recipe
  • READY IN 14 mins

Microwave Sponge Pudding

Recipe by  

"A very simple microwave sponge pudding in less than 15 minutes with a texture between a sponge and a steamed pudding. I often add 2 tablespoons of jam or syrup to the bottom of the final bowl. Serve hot with custard."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    4 mins
  • READY IN

    14 mins

Directions

  1. In a medium bowl, cream together the butter and sugar until smooth. Mix in the egg and milk gradually, so as not to curdle the butter. Sift in the flour, and fold in gently. Transfer to a 1 pint microwave-safe bowl.
  2. Cover, and cook for 3 1/2 minutes on full powder, or until the pudding appears set when gently jiggled, and the top is sticky. Serve hot.
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Reviews More Reviews

Most Helpful Positive Review
Jan 06, 2008

This was dangerously easy, and very good. I added 2 TBSP of cocoa powder to the recipe and microwaved for 3:15. I was expecting the wobbly goodness of an American pudding- but was surprised with a yummy cake (I forgot about the English to American translation in my haste for a late night chocolate fix)! I'll be making this again and again! Thanks for a great recipe!

 
Most Helpful Critical Review
Mar 14, 2008

Do NOT expect a pudding with this recipe, but more of a dense pound cake (having attended culinary school in England, I know that "pudding" is just a general term for dessert in Britain). That said, I was still hoping for something in between a pudding and cake or at least extremely moist given the instructions to cook till the top was "jiggly." Not so--this is 100% cake. Cooking time is way off. You only need to microwave it for 1.5-2 minutes; if you did 3.5 minutes you would end up with a dry and tough textured cake. On its own, this is a rather bland and unfulfilling cake. To redeem it, I topped it with freshly sliced strawberries and some cream, and that was very tasty. If you need an instant and dense cake (do not expect anything light or fluffy) to serve as a base for some type of dessert sauce/custard/fruit, this will do the job, but otherwise I can't recommend this recipe.

 
Feb 17, 2005

A simple and quick recipe, but very delicious. A light and spongy texture enjoyed with custard. Highly recommended if you have a spare 15 mins and fancy something sweet and tasty.

 
May 06, 2006

I didn't have a lot of faith in this recipe, but it turned out so light and yummy, I'm sure I'll use it again in the near future!

 
Jun 27, 2008

Pudding??? NO WAY!! but an AWESOME microwave cake!! I don't know where I went wrong but I'm glad I did.. IT was just too easy to believe. EXCELLENT recipe. OH boy cant wait to make it again. :D

 
Jul 18, 2007

I used this receipe to make small fairy cakes. I made 8, but microwaved them 4 at a time incase the first batch didn't work out. I put the cake cases on a pyrex dish and cooked in full power for a minute and a quarter. The cakes came out really well, although they were rather oddly shaped as they weren't done in a cake tin. I iced them with glace icing so they were fantastically quick to make for my children.

 
Jun 24, 2007

Very quick and easy. Found 3 mins was enough as it dried out a bit, otherwise yum, will cook again.

 
Jul 19, 2010

Pretty good for a really quick dessert. I didn't have self-rising flour, so I made some by adding 3/4 tsp baking powder and 1/4 tsp salt to a 1/2 cup all-purpose flour. I also added a small splash of vanilla and about a 1/4 tsp of cinnamon. I dividing the batter among 4 ramekins to make individual servings and microwaved them for 1:45. I thought the cake turned out light and fluffy, but my husband thought it was a bit dry. Topping it with some homemade strawberry jam and a dollop of whipped cream was nice.

 

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Nutrition

  • Calories
  • 227 kcal
  • 11%
  • Carbohydrates
  • 24.6 g
  • 8%
  • Cholesterol
  • 84 mg
  • 28%
  • Fat
  • 13.1 g
  • 20%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 301 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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