Classical Music Hub

Love sponge pudding and custard,, reminds me of school dinners.   .     We were lucky back then .

I've been messing around in the kitchen experimenting with 'sponge' puddings.

I offer you this...



Very tasty it was too! Custard was bought in, but the sponge recipe is here...


65 g caster sugar
65 g butter melted (plus extra for greasing)
1 egg
75 g self-raising flour sifted
1-2 tbsp milk
1 large blob of jam


Butter a microwave-safe bowl which has a 550-600ml capacity.

If you're going to add jam, etc., spoon it into the bottom of the bowl.

Beat together the sugar and melted butter.

Add the egg and half of the sifted flour. Beat again to combine.

Add the rest of the flour and beat again.

Beat in enough of the milk so that the mixture has a soft, dropping consistency.

Spoon the mixture into the bowl and cover the bowl with cling film.

Prick the cling film a few times with a fork then put the bowl in the microwave. Cook on full power for 3 minutes.

Pudding should be set, risen, springy on top and pulling away from the sides of the bowl. If not, cook for a few seconds more then check again. Repeat until done (tip: don't overcook or sponge could collapse).

Leave the pudding to rest for 2-3 minutes before turning out onto a dish or plate and serving with the custard poured over.

Hi Hedgehog,  it's good of you to join up .   Thanks.

  I hope the other forum will keep going too.