Microwave Lemon Sponge Pudding

Microwave Lemon Sponge Pudding

We'd had our usual Sunday roast; this week it was a particularly nice loin of pork with some fine crackling made by Mr JibberJabber. Next it should have been pudding except there was no pudding planned. We had been away for a couple of days over half term (it was lovely, thanks for asking) and so the cupboards weren't as full as they usually are. To stop a mutiny upon the good ship JibberJabber I had to come up with something from what I had to hand and quick.

Luckily I had eggs simply because I always have eggs. I could have made my Microwave Chocolate Sponge Pudding, and indeed there was a request from Miss JibberJabber for it, but I fancied something different. A glance through the cupboards and I found the last knockings of a jar of lemon curd and a bottle of lemon extract. Sorted.

As this dish uses store cupboard ingredients (including the 22p jar of lemon curd) and quick cooking in the microwave it's going to Credit Crunch Munch hosted by Camilla at Fab Food 4 All and Helen at Fuss Free Flavours. This month's guest host is Linzi at Lancashire Food.

Click here for a printable recipe

Equipment: 2 pint (1 litre) Pyrex glass bowl, electric whisk/beaters, spatula

Ingredients

4oz (110g) Unsalted butter, softened or baking spread plus a little extra for greasing

4oz (110g) Self raising flour

4oz (110g) Caster sugar

2 Large eggs

1 tsp (5ml) Vanilla extract

½ tsp (2.5ml) Lemon extract

Topping

3½ tbsp (52.5ml) Lemon curd

Method

1. Grease the glass bowl.

2. In another large bowl add all the ingredients except the lemon curd topping. Beat together with the electric whisk until all well combined.

3. Spoon into the glass bowl and level the top.

4. Cook on HIGH for 5 minutes (based on 750 watts).

5. Run a spatula round the edge of the bowl to help loosen it and turn out onto a plate.

6. Put the lemon curd into a small bowl or ramekin and heat for 30 seconds on HIGH.

7. Pour over the sponge and serve.