100g/3½oz caster sugar
100g/3½oz self-raising flour
100g/3½oz butter, plus extra for greasing
2 free-range eggs
2 tbsp golden syrup
1 stalk rhubarb, finely chopped
1 orange, juice only
75ml/2½fl oz double cream
For the sponge pudding, place the sugar, flour, butter and eggs into a food processor and blend until combined.
Grease an 8cm/3in microwave-proof bowl and pour the golden syrup into the bowl. Add the rhubarb, then pour over the sponge mixture.
Cover with cling film, pierce with a knife to make a steam hole and microwave on high for 4-6 minutes, or until a skewer comes out clean from the middle of the sponge. Turn out onto a serving plate.
For the orange cream, heat the orange juice in a small pan, add the cream and simmer over a low heat until thickened.
To serve, pour the orange cream over the pudding.
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