10 Minute Sponge Pudding

"I have no idea where I found this recipe but of all the sponge pudding recipes I have tried this is the easiest, nicest and most versatile. I don't use any other."
photo by Pneuma photo by Pneuma
photo by Pneuma
Ready In:




  • Cream the butter and sugar together.
  • Add the eggs and vanilla essence.
  • Add the flour, milk and lemon zest.
  • Put the golden syrup in the bottom of a two pint bowl.
  • Spoon the mixture on top.
  • Cover and place in the microwave.
  • Cook on high for 3.5 minutes. Sometimes, the pudding needs another 1.5 minutes on top of this.
  • Variations: Any flavourings can be omitted or added. For example, add raisins (leaving our the syrup) and you have spotted dick!

Questions & Replies

  1. what power microwave do you use . Mine is 1000w


  1. love the taste! It's like having hotcake with maple syrup but way better. DH knew right away it was a pudding with just one bite. Only thing that cost a star was that it didn't rise evenly as I'd expect which was a bit disappointing. I'll be making this again next time, maybe the outcome would be different. Thanks! Made for Spring PAC 2009.


I am Emma, a part-time photocopy girl and part-time PhD student working on the Flood story in children's books. It is much more exciting than it sounds (well, except for the photocopying bit). I am English married to a Dutch bloke and we are both obsessed by food and travelling - hoorah! When I first joined Zaar my fave cookbooks were on the opposite ends of the spectrum: 'The Classic 1000 Quick and Easy Recipes' by Carloine Humphries and Gordon Ramsay's 'Just Deserts'. I hardly ever use the first book now because Zaar has replaced it. The second book can be extended to 'anything by Gordon Ramsay'. It is amazing that such a recognised chef can write recipes that always turn out well! What is particularly exciting about them is that when they aren't quite right I always know what I did wrong and can fix it the next time. When all said and done though, I really am a pudding cook. Main meals are great and I love them but I get much more pleasure from outrageous deserts. They have to be really outrageous though, with 6 eggs, a pint of cream and giant bars of chocolate. None of this delicate mousse type thing. I made a bavorois the other day and when all said and done it was just a posh mousse. I hope to post more recipes but finding the time is hard. When I review recipes I try to use the following ratings: 5 stars = great, I will make it again perhaps many times 4 stars = good, I will make it again but will probably adapt it 3 stars = ok, I may make it again but will definitely adapt it 2 stars = something went wrong 1 star = if I ever need to use this I won't post a review. I am too much of a scaredy custard I will always be honest and will try to give constructive feedback as well as say what I did differently. In cases where something went wrong I will try to explain why. Whatever rating I give though - thank you for posting. RecipeZaar has become my main recipe source (bar the genius that is Gordon Ramsey) and that is because of you. <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg">
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