Sebastian Michael's cookbook

Golden syrup pudding

Ingredients
125g/4oz butter, melted, plus extra to grease the pudding bowl
125g/4oz caster sugar
2 eggs
150g/5oz plain flour
1 tsp baking powder
2 small lemons, zest and juice
1–2 tbsp milk
4 tbsp golden syrup, or jam if preferred, to serve
custard, optional, to serve

Method
Grease a 1.2 litre/2 pint bowl (suitable for the microwave).
Sieve together the flour and baking powder. Tip the butter, sugar, eggs, flour and baking powder into a food processor and mix to a paste. If you're not using a food processor beat the sugar and butter together in a bowl, then mix in the eggs, baking powder and flour.
Add the lemon juice and zest, continue to mix and add enough milk for the mixture reach a dropping consistency. (Hold a spoonful of the mixture upside down and it should drop off after a slight pause.) Spoon the mixture into the greased bowl and smooth the top a little (it doesn't need to be perfect).
Cover with cling film or a tight fitting lid and microwave on full power for 4 minutes (or until the sponge begins to shrink from the sides and is springy to the touch). If your microwave is powerful (over 800 watts) cook for 3 minutes and check to see if it needs longer.
Leave to stand for 2–3 minutes before turning out. Take care when removing the cling film or lid as the steam could burn you.
Serve warm topped with golden syrup or jam and custard.