Whip up a comforting steamed pudding in no time with James Martin’s easy microwave recipe.
For the pineapple sponge, grease four small ramekins with butter.
Drizzle the golden syrup into the bottom of the ramekins.
Blend the butter, sugar, flour and eggs in a food processor until smooth. Add the pineapple and blend again until smooth.
Divide the mixture among the ramekins. Cover with cling film (make sure the cling film doesn’t touch the pudding mixture) and microwave on high for 2½ minutes, or until the puddings are risen and cooked through. Remove from the microwave and set aside to cool for one minute.
Meanwhile for the flambéed pineapple, soak the raisins in the rum in a small bowl.
Heat the butter in a frying pan until foaming and fry the pineapple rings for 1-2 minutes on each side, or until golden-brown on each side.
Add the rum and raisin mixture and slowly tilt the pan towards the gas flame, or light it with a match. Let the flames flare up then die down. (Caution: keep your face and hair away from the flames. Do not leave unattended.)
Add the sugar and continue to cook until the sugar melts and becomes caramel.
To serve, place each pineapple ring to one side of each serving plate and top with a scoop of vanilla ice cream. Turn the sponges out alongside. Spoon over the rum and raisin sauce.
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James Martin presents a compilation of favourite Saturday Kitchen moments.