- 60g butter or margarine
- 60g caster sugar
- 60g self-raising flour
- 1 medium egg, beaten
- 2 tablespoons milk
- 2 tablespoons of jam or golden syrup
In a medium bowl, cream together the butter and sugar until smooth. Mix in the egg and milk gradually, so as not to curdle the mixture. Sift in the flour, and fold in gently.
Put 2 tablespoons of raspberry jam or golden syrup in the bottom of a microwave-safe bowl. Pour in the mixture.
Cover and cook for 3 minutes on full power, or until the pudding appears set when gently shaken and the top is sticky. Serve hot with cooked fruit, custard or cream.