2 oz butter
2 oz sugar
2 oz self raising flour
Dash of liquid
Mix well and microwave for 2 minutes in an oiled pudding bowl.
I'd forgotten this simple recipe for a decade until I had a very specific craving today! My interesting additions:
To the cake mix, add flaked almonds, sultanas and about an ounce of desecrated coconut. For liquid, use enough light syrup to soften the mix.
Microwave tinned peaches with golden syrup and pour over the sliced hot cake. Serve immediately with ice-cream.
The syrup soaks into the sponge making it moist but not soggy, reminiscent of some Indian style sweets crossed with treacle sponge and a tropical spotted dick <!--emo&:lol:--><img src='http://i2.ifrm.com/html/emoticons/laugh.gif' border='0' style='vertical-align:middle' alt='laugh.gif' /><!--endemo-->
Serves 4 people as a pudding.
1.5 oz sugar
1.5 oz golden syrup
2 oz butter
2 tspn coco powder
2 oz SRF
microwave 140 seconds at 800 Watts. Fits a "ready meal" tray. Top with butter icing and sprinkles and cut to make fancies, or serve warm with a hot sticky chocolate syrup.
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