Sift dry ingredients or whisk together in a mixing bowl. Add melted butter, milk and vanilla and mix with a wooden spoon.
Pour into a large, greased microwave-safe dish.
In a mixing jug, stir together all the sauce ingredients. Pour the sauce over the pudding and cook for 10-12 minutes on full power.
Tip #1 - Make sure your microwave dish is large, or all the sauce will spill over while cooking!
Tip #2 - Pour the sauce mixture over the back of a spoon so it doesn't dig holes in your pud mixture
Tip #3 - Sit the pudding on an upside-down sandwich plate while it's cooking. It helps it cook evenly.
HEATHER'S BLUE RIBBON YO YOS
An absolute favourite!
170g butter, softened
4 tablespoons of icing sugar
1.5c plain flour
5 tablespoons custard powder
- Preheat oven to 180 degrees (or 160 fan forced).
- Cream butter and icing sugar until light and fluffy. Add sifted flour and custard powder.
- Mix well.
- Roll teaspoons of mixture into small balls, place on greased or lined trays.
- Push down with a fork.
- Bake 10-15 mins until golden. Cool well before icing.
- Match up similar sizes and sandwich together with stiff icing made from icing sugar, a teaspoon of melted butter and water.
Tip #1- If mixture seems too dry after all ingredients are combined, or you're overly generous in your dry ingredient measurements, just mix in a little melted butter until dough is moist enough to form a ball.
Tip #2 - For show events, I weigh the dough so the biscuits are uniformly 15 grams, and pipe the icing onto the biscuit. For home I just dab the icing on with a spoon and nobody dares complain!
Tip #3 - Dip fork in water to stop it sticking to the dough