Steamed Pudding Recipe In Microwave

You know those days when you get a craving for something you don't have in the house and all the shops are shut? Well today, we wanted treacle sponge pudding.

This is probably one of the easiest websites on the site! It takes 10 minutes to make and uses ingredients you probably have in the back of your cupboard.

All you do is mix the ingredients in the order the recipe states, pour the mix into a lidded pudding basin and cook for 5 minutes! Let it rest, pour over the remaining golden syrup and you’re ready to dig in! Simple!

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As ever, this recipe has step by step pictures. So you can see exactly how your sponge mix should look as you go along.

The only equipment you might not have is a 1.5 litre pudding basin. A pudding basin is a good bit of kit to have in your kitchen, as you can use it for making so many classic British desserts (including Christmas pudding).

The best place to look for a pudding basin is a kitchenware store like Lakeland or a department store like John Lewis (UK). Or if you’re outside the UK, pudding basins are available from Amazon in various sizes.

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I used a plastic/silicone pudding basin for this recipe, but a lidded ceramic (microwave safe) pudding basin should work too. However, using a ceramic basin may affect the cooking time.

There's always a complete list of suggested equipment on the recipe card below my recipes if you're in doubt. In addition, I always include links to example products, to show exactly what I used to make each recipe.

Molasses is a thick, dark syrup that forms during the sugar-making process. It is made from the residue leftover after cane sugar is boiled. Molasses is thicker and darker than treacle, but they’re similar in taste and work similarly in cooking.

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Molasses has a deep, slightly bitter sweetness so it can be used for many purposes from baking to making marinades for barbecued meats. The slight bitterness means it is less outwardly sweet than honey, despite being a sugar syrup. However, the bitterness is very subtle and I think it has a lovely comforting, cosy flavour.

Molasses (sometimes known as Bootstrap molasses) is very common in the US, so you’ll probably find it in a supermarket if you live stateside.

In the UK, molasses is sold at health food stores like Holland and Barrett. This is because molasses is rich in antioxidants, iron, calcium, magnesium, potassium, phosphorus, and vitamin B6. These nutrients are produced by chemical changes occuring throughout the multiple stages of boiling and cooking.

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However, molasses is “hygroscopic”, which means it attracts moisture and gives a rich, almost fudgy texture to bakes. So golden syrup would work better than honey as a replacement, as it’s the closest in taste to molasses and treacle - though the texture might be a little different.

It's always best to use fresh ingredients when baking, especially eggs. This is because eggs lose water content the older they get, which means an older egg will be thicker. So not only is it safer to use fresh eggs, but it will improve the quality of your food.

When older eggs lose their water content, the space is filled with gas either absorbed through the shell or produced when bacteria break down the egg contents.

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The presence of gas means you can test if your egg is fresh by dropping it into a cup of water. If it floats, it is definitely spoiled. However, some bad eggs can still sink.

So to ensure you don't contaminate a recipe with a bad egg, it's always best to crack your eggs into a separate bowl or cup before adding them to a recipe.

You should never eat an egg that looks, smells, feels or tastes odd in any way. So if your egg has any discolouration, odd appearance, or a strange or foul odour, it is most likely rotten.

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If your egg has spoiled, you should immediately throw it away and thoroughly wash any pots and utensils that have come into contact with it.

To avoid your eggs spoiling, you should always follow the storage instructions on the egg packet. In the UK, it's recommended that eggs are kept consistently below 20C, which means it's best to keep them in the fridge at home.

In the UK, you can eat a runny, semi cooked or even raw egg if it is produced to British Lion standards. Any egg stamped with the British Lion symbol comes from hens vaccinated against salmonella, and is produced in a heavily regulated environment. So if you’re in the UK, try and buy British Lion eggs for the safest option.

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Egg safety is crucial if you're cooking for someone in a vulnerable or at-risk group, such as older people, people living with health conditions, or a pregnant person.

If your butter is fresh, it will be a cream or pale yellow colour. Your butter should only have a delicious buttery smell - it shouldn’t smell sour. So it's usually easy to tell if your butter has spoiled as soon as you open the packet.

When butter spoils, it turns dark yellow with translucent patches. This occurs when bacteria begins to break down the butter. This process also causes the butter to smell sour or rancid, as lactic acid is released.

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Another sign butter is off is if it has mould growing on it. Butter is unlikely to develop mould if you keep it clean and sealed. Mould will grow on butter if any crumbs from a knife, or other contaminants, get into it.

So if your butter has any of these signs, you should discard it immediately. You should also make sure to wash anything spoiled butter has come into contact with.

Sometimes spoiled butter can seem completely fine. So if your butter is older, give it a taste to check it’s safe to use. If it tastes sour or rancid, throw it out.

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Always make sure that you double-check all of your ingredients labels to ensure that they are vegetarian. Also, don't forget to check anything extra that you intend to serve with your recipe.

Unfortunately, this recipe is not suitable for vegans, as it contains eggs and dairy. However, only two ingredients are non-vegan, so you could try to adapt the recipe.

First, you could substitute the eggs for a vegan egg replacer. I often use chia seeds or flax seeds as directed below. However, I think aquafaba or a powdered prepared egg replacement would work best for this recipe as you won’t end up with bits of seeds.

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You should use vegan butter with a fat content of around 80% so that it behaves similarly to dairy butter when it's mixed and cooked. Fat content is especially important for a microwave cake, as the way the oil heats is key to the cake rising.

Many brands available worldwide offer good quality vegan alternatives to butter, including Naturli and Violife. Though, I mainly use unsalted Flora vegan butter in vegan baking because it performs well and they make a salted and unsalted version.

Animal-derived products can sneak into the most surprising ingredients! So always check your ingredients labels to ensure that they are vegan. Also, don't forget to check anything extra that you intend to serve with your Microwave sponge syrup pudding.

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This recipe contains wheat flour, so it isn’t gluten-free, but luckily it should be fairly easy to adapt to a gluten-free diet.

All you need to do is swap the plain flour for a plain gluten-free flour blend. It’s best to use a blend of different flours which contain stabilisers/starches to replicate the behaviour of gluten. I find this plain gluten-free flour from The Free From Fairy works really well in sponges. However, Doves Farm is a more widely available brand and it would work just as well.

Double-check all of your ingredients labels to make sure that they are gluten-free. Some ingredients can contain trace elements of gluten or cross-contamination warnings. So if you’re cooking for someone with a severe allergy, make sure you’re extra careful.

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This recipe contains a high amount of sugar and carbohydrates, so it isn't ideal for a keto diet. A ketogenic diet limits the amount of sugar and carbohydrates you consume to around 20g per day, to regulate your GI/ blood sugar levels. So if you had some Microwave syrup sponge pudding it could push you over that limit.

This recipe contains a fair amount of sugar, so while it’s easy to whip up when you fancy, it’s definitely not a healthy snack.

As long as you use fresh ingredients and clean ingredients and cook the sponge pudding safely, there’s nothing in this recipe that would be unsafe for a pregnancy.

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However, this pudding is quite sugary. Pregnant people can be more sensitive to changes in blood sugar, so that's something to watch out for if you or your loved one is pregnant.

A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.

This recipe would be perfect with a scoop of vanilla ice cream on top.

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