Easy Syrup Sponge

Easy Syrup SpongeIngredients

  • 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.

Tips

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