| 60g butter or margarine |
| 100g caster sugar |
| 100g self raising flour |
| 1 medium egg, beaten |
| 2 tablespoons milk |
| 2 tablespoons of jam or golden syrup |
| 1. | 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. | ||||||||||||
| 2. | Put 2 tablespoons of raspberry jam or golden syrup in bottom of microwave-safe bowl. Pour in the mixture. | ||||||||||||
| 3. | 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 custard or cream. | ||||||||||||
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