Also known as treacle sponge pudding, this easy vegan microwave syrup sponge pudding is a British classic and is a perfect comforting recipe for the colder months.
It is a moist, fluffy, lemon-scented sponge cake with a gloriously sticky golden syrup topping; made with basic ingredients and ready in just mere minutes; ideal for when you need a last-minute pudding!
What Is A Microwave Syrup Pudding?:
While they may no longer be as popular as they once were, steamed puddings are an absolute stalwart of British cuisine and there are many different types, both sweet and savoury.
Syrup sponge pudding is essentially a sponge cake mixture which is poured into a pudding basin which has golden syrup in the bottom, covered and cooked for several hours on the stovetop in a large pan containing hot water which steams the pudding to cook it.
This microwave syrup pudding is essentially the same as my vegan steamed syrup sponge pudding, except that it is cooked in mere minutes in the microwave rather than being steamed for hours. It is a great option for if you are short on time and haven't prepared dessert in advance.
The steamed and microwave versions are slightly different even though the batter is exactly the same; the microwave version has a lighter, fluffier texture and rises higher, while the steamed version has that more classic slightly stodgy texture that you expect from a steamed pudding. Both are delicious. Both should be served with custard. Ice cream is also acceptable.
Ingredient Details:
Golden syrup: This goes in the bottom of the pudding basin, creating a beautifully sticky, golden coating. You could swap it for jam or marmalade if you prefer.
Lemon: You will need both zest and juice so make sure that you buy unwaxed lemons. You will need 1 large or two small ones.
Self-raising flour: Self raising (self-rising) flour is best here but if you can't get hold of it you could try adding a total of 1 ½ teaspoons of baking powder to plain flour instead (note I haven't tested this).
Butter: For the best results you need to use a vegan block butter/margarine, NOT the spreadable kind in a tub which has too high a water content for baking. I use Naturli Vegan Block or Flora Plant Butter.
Sugar: I use caster sugar but granulated is also fine. Light brown soft sugar would also work. Do not swap it for liquid sugars (such as maple syrup) or sweeteners.
Milk: Any kind of unsweetened non-dairy milk will work (except tinned coconut), but I like soy best as it has the highest protein content and a neutral flavour.
Baking powder: Do not swap this for baking soda, they are not the same.
How To Make Vegan Microwave Syrup Pudding:
(Full measurements and instructions can be found in the recipe card at the bottom of the page)
- Step 1: Grease a 1.5 litre pudding basin. Pour in the golden syrup and a Tablespoon of lemon juice and stir to combine.
- Step 2: Whisk together the melted butter, sugar, milk, lemon juice and zest and vanilla extract.
- Step 3: Whisk in the baking powder followed by the flour.
- Step 4: Pour the batter into the pudding basin on top of the golden syrup.
- Step 5: Microwave uncovered on high for 5-6 minutes.
- Step 6: Allow it to rest for 10 minutes then loosen around the edge with a spatula, turn out onto a plate and drizzle with more golden syrup.
Top Tips:
USE SCALES. As with all of my baking recipes I really do recommend using the metric measurements with a digital scales rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
For the teaspoon and Tablespoon measurements, please use proper measuring spoons, not just regular spoons. A teaspoon is 5ml and a Tablespoon is 15ml.
Make sure that you don't over-beat the batter as that can make the pudding tough. Just mix it until no dry lumps remain. I recommend stirring it by hand with a balloon whisk.
Make sure that you really grease the pudding basin well to prevent it from sticking and place a disc of baking paper in the base.
Because the batter rises a lot in the microwave it is important that you use a large enough pudding basin or bowl to prevent it from overflowing, at least 1.5 litres. I use a 2 litre Pyrex bowl.
To prevent the pudding from sticking to the bowl you should let it rest for 10 minutes before turning it out to allow it to firm up slightly. You will also need to slide a spatula around the edge to loosen it, make sure that you go all the way to the base of the bowl otherwise you risk only half of the pudding coming out! (I speak from experience here...).
FAQ's:
This microwave syrup pudding is best eaten freshly cooked so I don't recommend making it in advance unless you absolutely have to. If you really must, cook it up to 24 hours in advance, let it cool then store it covered in the fridge. Re-heat it in the microwave to serve.
Any leftovers can be wrapped and stored in the fridge for up to 3 days and reheated in the microwave to serve.
Any leftover microwave syrup pudding can be frozen in an airtight container or freezer bag for up to 3 months. Allow to defrost in the fridge then reheat in the microwave to serve.
There is no perfect substitute for golden syrup but you could use maple syrup, jam or marmalade instead.
Yes but the method is obviously different so I have a separate post for the steamed version, follow my vegan steamed syrup pudding recipe.
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Vegan Microwave Syrup Pudding
Equipment
- 1.5 - 2 litre pudding basin or Pyrex bowl
Ingredients
For Pudding Basin:
- 100 g (4 Tablespoons) golden syrup divided
- 1 Tablespoon lemon juice
Batter:
- 75 g (⅓ cup) vegan butter melted
- 100 g (½ cup) caster or granulated sugar
- 120 g (½ cup) unsweetened non-dairy milk (I use soy)
- finely grated zest of 1 large lemon
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon baking powder
- 160 g (1 + ⅓ cups) self-raising flour
Instructions
- Grease a 1.5 to 2 litre pudding basin or Pyrex bowl. Pour in half of the golden syrup and the Tablespoon of lemon juice and stir to combine.100 g (4 Tablespoons) golden syrup, 1 Tablespoon lemon juice
- In a separate bowl, use a balloon whisk to whisk together the melted butter, sugar, milk, lemon juice and zest and vanilla extract.75 g (⅓ cup) vegan butter, 100 g (½ cup) caster or granulated sugar, 120 g (½ cup) unsweetened non-dairy milk (I use soy), finely grated zest of 1 large lemon, 1 Tablespoon lemon juice, 1 teaspoon vanilla extract
- Whisk in the baking powder followed by the flour. Mix until no dry lumps remain but be careful not to over-beat the batter.¼ teaspoon baking powder, 160 g (1 + ⅓ cups) self-raising flour
- Pour the batter into the pudding basin on top of the golden syrup.
- Microwave uncovered on high for 5 minutes. The pudding should look dry on top and a skewer should come out clean or with a few crumbs but no wet batter. If it doesn't look quite done yet, microwave it for another minute.
- Allow the pudding to rest for 10 minutes then loosen around the edge with a silicone spatula, going all the way down to the bottom of the bowl.
- Carefully flip the pudding out onto a plate and drizzle with the rest of the golden syrup. Serve right away with custard or ice cream.
Notes
- See post above for tips, details and step-by-step photos.
- USE SCALES. As with all of my baking recipes I really do recommend using the metric measurements with a digital scales rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
- Because the batter rises a lot in the microwave it is important that you use a large enough pudding basin or bowl to prevent it from overflowing, at least 1.5 litres. I use a 2 litre Pyrex bowl.
Marianne Robinson
Yum! Perfect!