Easy Syrup Sponge

Ingredients

• 150g castor sugar
• 150g Stork margarine, at room temperature
• 2 tsp vanilla extract
• 100g fine white rice flour
• 50g potato flour
• 1 tsp gluten-free baking powder
• 2 medium eggs at room temp, the same as the margarine
• 4 tbsp Golden Syrup
• 2 tbsp melted margarine

Method

• Butter 4 x 8cm diameter 5.5cm high microwavable plastic bowls.
• Brush well with the melted margarine, and then add a tbsp of syrup in the bottom of each.
• Place the margarine, sugar and vanilla into a bowl.
• Whisk on a high speed for 2 minutes.
• Meanwhile mix the flour, potato flour and baking powder together well.
• At the 2 minute mark stop the machine and add the whole eggs and flour mix and re whisk for 20 seconds.
• Spoon evenly into the 4 tubs and cover each one loosely with cling film and make a small incision in the film.
• Set the microwave to full power and cook for 3 minutes.
• Once cooked remove carefully as they will be really hot and leave to stand for 2 minutes to set.
• Remove film and turn out into bowls. You will see a small cracking in the top of the pudding this is quite normal.
• Top with custard, cream or ice cream.
• If you’re not eating immediately leave the cling film over to stop the sponges drying out.

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