Microwave Sponge Pudding & Lemon Curd.
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 or lemon curd .
Ingredients
1/4 cup butter
1/4 cup white sugar
1/2 cup self-rising flour
1 egg, beaten
2 tablespoons milk
Directions
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.
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.
Lemon Curd:
With the added attraction of being quick and easy to
make.Particularly useful when entertaining and short
on time. Makes 2 cups; Ready in 16 Min .
Ingredients:
1 cup white sugar
3 eggs
1 cup fresh lemon juice
3 lemons, zested
1/2 cup unsalted butter, melted
Directions
In a microwave-safe bowl, whisk together the sugar
and eggs until smooth. Stir in lemon juice, lemon zest
and butter.Cook in microwave for one minute intervals,
stirring after each minute until mixture is thick enough
to coat the back of a metal spoon. Remove from the
microwave, and pour into small sterile jars.
Store for up to three weeks in the refrigerator.
Tip:If you over cook mixture a little, or forget to stir,
you can pass mixture through a fine sieve to remove
the bits of cooked egg.
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