Rhubarb and Ginger Sponge Pud.... the microwave experiment

Just polished off the last spoonful of my latest experiment: sponge pud done in the microwave. I get in the mood for this kind of pudding sometimes but only ever think of it way too late to stand for the 1-2h steaming/cooking time. So with a few minutes internet research and an amalgamation of basic sponge recipes from Simon Rimmer (essential Sunday morning viewing) and James Martin (essential Saturday morning viewing), I decided on this. Dubious was the mood when it went into the microwave, triumphant is the mood as we're finishing it up. Sponge pud start to belly in less than 15mins! We tarted up some powdered custard with a vanilla pod to give it some cheffy black dots in it too, good trick.

Thanks again to David for the new batch of rhubarb.

Barry's rating: 4/5
Jane's rating: 4/5
Louise's rating: 4/5 Not quite the real deal but excellent for the time it takes.

Rhubarb and Ginger Sponge Pud (for 4)

• 3 medium stems rhubarb
• 3 tbsp crystallised ginger
• 100g self raising flour
• 100g caster sugar
• 100g soft butter
• 2 eggs
• 25ml milk
• 4tbsp honey
• tsp powdered ginger

Chop rhubarb finely and microwave 1min to soften. Put honey in the bottom of a lidded dish and sprinkle with the ginger. Beat together everything else with an electric mixer, fold in rhubarb and ginger pieces then plonk it on top of the honey (should only come about half way up sides of dish at this point). Level surface, put the lid on and microwave for 6 mins (ours is 800W).