ClemenGold sponge pudding

Recipe from: 10 October 2012
sponge puddings

Ingredients 11
Servings 1
Minutes 00:10


Serving Change
  • 100
    butter - softened/room temperature
  • 100
    light brown or castor sugar
  • 2
    eggs - at room temperature
  • 1
    vanilla essence
  • 100
    self raising flour
  • 1
    ClemenGold - zested
  • Juice of 1 ClemenGold
  • for the syrup:
  • 2
    light brown or castor sugar
  • Juice of 1 lime
  • Juice of 1 clemengold


Cream together the butter and sugar until smooth. This should take about 2-3 minutes.

Add in eggs and vanilla and whisk gently until combined. Sift in self raising flour, add in ClemenGold zest and juice and fold everything gently to combine, do not over mix.

Spoon into 4 individual ramekins or 1 medium-sized dessert bowl and microwave on high for 2.5 – 3 minutes.

For the syrup:
Simmer gently together in a small saucepan until the sugar has dissolved and the mixture has thickened slightly

Once removed from the microwave, drizzle with the syrup and serve with vanilla ice-cream, double thick cream or a dollop of mascarpone cheese. Serve immediately.

Reprinted with permission of Sarah Graham. To see more recipes, click here.

Read more on: recipe  |  desserts and cakes  |  microwave publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.