Sticky Sultana Pudding Recipes

STICKY SULTANA PUDDING

Sticky sultana pudding image

A super-speedy fruit sponge that's cooked in the microwave and ready in just 10 minutes - serve with hot custard or golden syrup

Provided by Sara Buenfeld

Time 10m

Number Of Ingredients 8

Ingredients

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

Steps:

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.
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.
Carefully turn the pud out onto a plate and spoon over a generous amount of syrup. Slice and serve with custard.

Nutrition Facts : Calories 368 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium

STICKY SULTANA PUDDING

Sticky sultana pudding image

A super-speedy fruit sponge that's cooked in the microwave and ready in just 10 minutes - serve with hot custard or golden syrup

Provided by Sara Buenfeld

Categories Dessert, Dinner

Time 10m

Number Of Ingredients 8

Ingredients

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

Steps:

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.
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.
Carefully turn the pud out onto a plate and spoon over a generous amount of syrup. Slice and serve with custard.

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