Ginger sponge pudding

  • 225g self-raising flour (white or wholemeal is fine)
  • 115g brown sugar
  • 1 heaped tsp baking powder
  • a thumb-sized chunk of ginger – peeled and grated (or a heaped tbsp ground ginger)
  • 250ml water
  • 150ml vegetable oil
  • 2 tbsp golden or maple syrup

Method

  1. Grab a big microwave-proof bowl (pyrex is perfect) and sift the dry ingredients into it.
  2. Stir in the water and oil and mix well.
  3. Drop the syrup into the bowl, and ease it down to the bottom with your spoon.
  4. Stretch cling film over the bowl and pierce a hole in the top. Microwave on full power for 7-8 mins, then leave to stand for another 2 mins.
  5. Serve with vegan custard or dairy-free cream.