• 1/4 cup – Butter
• 1/4 cup – white Sugar
• 1/2 cup – self rising flour
• 1 – egg, beaten
• 2 tbsp – Milk
- 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 butter.
- Sift in the flour, and fold in gently. Transfer to a 1 pint microwave-safe bowl.
- Cover and cook for 3.5 minutes on full powder, or until the pudding appears set when gently jiggled, and the top is sticky. Serve hot.