Ingredients
125gm butter, softened
125gm sugar
2 eggs, beaten
1 tsp vanilla essence
1 ½ cup (175gm) self-raising flour
1 tsp baking powder
4-5 tbsp (60-75 ml) milk
Butter for greasing bowl
Method
1. Cream butter and sugar together until pale and fluffy. Gradually whisk in beaten egg and vanilla essence. Fold in flour and baking powder then add enough milk for mixture to have a soft dripping consistency. Smooth quickly into a well-greased heatproof 1 litre pudding basin.
2. Cover filled pudding basin with a loosely secured microwave-safe plastic film or pleated Bakewell paper tied with string. Cook on full power for 6 minutes or until puffed and well-risen. Leave to stand for 2 minutes.
3. Loosen the pudding with a knife, turn out and serve with fruit sauce.
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