Anyone got a good recipie for a sponge pudding/suet pudding done in the microwave??? thanks .?!


Question: Suet pud. 4 oz flour, 2 oz suet, 2 tablespoons mincemeat (as in mince pies). Mix together with water and place in pudding basin. Microwave on high for 5 mins. Serve with custard. Note: mixture should be on the wet side.


Answers: Suet pud. 4 oz flour, 2 oz suet, 2 tablespoons mincemeat (as in mince pies). Mix together with water and place in pudding basin. Microwave on high for 5 mins. Serve with custard. Note: mixture should be on the wet side.

No, steamed only.

Chocolate Sponge Pudding

Ingredients

55g/2oz unsalted butter, softened
55g/2oz caster sugar
55g/2oz self-raising flour
1 tbsp cocoa powder
1 egg

For the chocolate sauce

2 tbsp double cream
2 tbsp soft brown sugar
2 tbsp unsalted butter
1 tbsp cocoa

Method

1. Cream the butter and sugar together in a food processor. Add the flour and cocoa powder and pulse to combine. Add the egg and pulse again.
2. Grease a small oven-proof glass bowl with butter and pour the sponge mixture in.
3. Microwave for 4-5 minutes on high or until cooked and springy to the touch.
4. To make the chocolate sauce, heat the cream, sugar, butter and cocoa together in a pan, stirring occasionally. Simmer gently for a few minutes.
5. Turn the pudding out onto a serving plate and pour the chocolate sauce over to serve.

Microwave Sponge Pudding

"A very simple microwave sponge pudding in less than 15 minutes with a texture between a sponge and a steamed pudding. You may add 2 tablespoons of jam or syrup to the bottom of the final bowl. Serve hot with custard."
Original recipe yield: 4 servings
55 g butter
50 g white sugar
60 g self-rising flour
1 egg, beaten
30 ml milk
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.

Sponge pudding with custard

Serves 4



Preparation time less than 30 mins

Cooking time less than 10 mins







Ingredients
For the sponge pudding
110g/4oz self-raising flour
110g/4oz soft brown sugar
110g/4oz butter, plus extra for greasing
2 free-range eggs
handful raisins
For the custard
290ml/? pint milk
1 vanilla pod, split
55g/2oz caster sugar
2 free-range eggs



Method
1. For the sponge pudding, place the flour, sugar, butter and eggs in a food processor and blend together until combined. Stir in the raisins.
2. Grease a small microwave-proof dish with butter and pour in the sponge mixture.
3. Cover with cling film and microwave on high for 3-4 minutes, or until springy to the touch and golden-brown.
4. For the custard, gently heat the milk and vanilla pod in a pan for a few minutes, being careful not to boil.
5. Whisk the sugar and eggs together in a bowl until pale and thick.
6. Remove the vanilla pod from the milk and pour the milk into the egg mixture, whisking constantly. Return to the heat and whisk until thickened.
7. To serve, turn the sponge pudding out onto a serving plate and pour over the custard.





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