Lightly grease a 1 litre microwave safe bowl or pudding basin.

Drizzle the golden syrup over the base of the bowl.

In a separate bowl, mix together the butter and sugar until it is light and fluffy and creamy in texture.

Slowly add in the beaten eggs and gradually combine.

Sift in the self raising flour and baking powder, gently fold it in until it is completely mixed.

The sponge batter should have a slow dropping consistency when you drop it from a spoon. If it is too thick, stir in 1tbsp of warm water.

Transfer the batter to the microwaveable bowl and flatten the top down with the back of a spoon.

Cover with microwave safe cling film, leaving a small gap to allow air to escape.

Cook on high power for 4 minutes.

Remove from the microwave and leave to stand for a further 4 minutes.

Turn the basin upside down on a serving plate or board and divide up ready for serving.

Serve with warm custard or ice cream!