Microwave Lemon Sponge Pudding Recipe

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Microwave Lemon Sponge Pudding Recipe

This Microwave Lemon Sponge Pudding is a 10 minute wonder - it's as tart as it is sweet and a great way to use up a jar of lemon curd. You'd never know it isn't a traditional steamed sponge pudding either.

5 from 10 votes

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings

Author Chloe

Equipment

Mixing Bowl - Medium 1 litre

Measuring Scales

Measuring Spoons

Silicone Spatula

Electric Hand Mixer or Stand Mixer

Microwave

Ingredients

150 g Lemon Curd
1 Lemon
120 g Margarine - plus extra for greasing
120 g Caster Sugar (Superfine Sugar)
120 g Self Raising Flour (Self-Rising)
2 Eggs

Instructions

Grease a microwaveable bowl and measure in 150g Lemon Curd.
Push it slightly up the sides of the bowl if it is thick enough.
Zest and juice 1 Lemon. You are aiming for roughly 1 tbsp zest and 2 tbsp lemon juice. Set aside.
Measure 120g Margarine, 120g Caster Sugar and 120g Self-Raising Flour into a medium sized mixing bowl (or stand mixer bowl).
Crack in 2 Eggs and add the lemon zest and juice.
Use an electric hand whisk or stand mixer to beat the ingredients together until fully combined.
Note - Do not continue mixing past this stage as you could make the sponge tough.
Note – Use a spatula to scrape the sides of the bowl to make sure everything is properly mixed in.
Transfer the sponge batter into the microwaveable bowl on top of the lemon curd layer. Roughly smooth out the top.
Microwave on full power for 5 minutes if using a glass/pyrex bowl and 4 minutes if using a plastic bowl.
Once cooked the sponge may look a tiny bit wet on the top but don’t be fooled, the sponge will be fully cooked.
Use a plastic knife or spatula to loosen the edges of the sponge from the side of the bowl.
Carefully turn the sponge out onto a serving plate or you can simply use a large spoon to serve straight from the bowl.
Note – Be very careful as the jam will be piping hot.
Serve hot with lashings of custard.

Nutrition (Approx)