Matt’s Ginger Microwave Pudding is the perfect last-minute dessert; its quick to whip up and is perfect for beginners!
Generously grease a 1.6L microwave safe bowl with butter. Spread marmalade over the base of the bowl.
In the bowl of a stand mixer fitted with the paddle attachment, combine butter, sugar and lime zest. Cream the mixture until pale and fluffy. Add one egg and briefly beat through. Add one third of the flour and briefly beat through. Add the remaining egg and the remaining flour and beat until just combined.
Transfer the batter into prepared bowl, smooth the surface and cover the bowl with plastic wrap. Microwave the pudding on high for 4 minutes.
Meanwhile, for the Ginger and Lime Sauce, place the remaining marmalade and the lime juice in a small saucepan over medium heat. Bring to a simmer then remove saucepan from the heat. Whisk in butter until melted and combined. Cover the saucepan and set aside at room temperature.
When cooked, remove bowl from the microwave and remove plastic wrap from the bowl. Place a plate upside down onto the bowl and flip together upside down to turn pudding out. Use a tea towel to help handle the hot bowl.
Pour the Ginger and Lime sauce over the upturned pudding. Scatter naked ginger, roasted macadamias and blanched lime zest over the top.
Microwave cake waits for no one. Immediately serve each portion of cake with a scoop of vanilla ice cream and Milk Crumb sprinkled on top.
Note – To make the Milk Crumb, preheat the oven to 175°C fan forced. Line an oven tray with baking paper. Place 125g unsalted butter in a medium saucepan over medium heat until milk solids start to brown. Add 300g skimmed milk powder to the melted butter and stir to combine. Spread mixture over the prepared baking tray and sprinkle 2 teaspoons salt flakes and 3 tablespoons caster sugar over. Bake for 15 minutes or until golden, turning the tray halfway through cooking.