Ingredients

Steps

• Blend the sugar, flour, butter, and eggs in a food processor until combined.
• Pour golden syrup into a greased 8cm microwave-proof bowl and add the rhubarb.
• Pour the sponge mixture over the rhubarb and cover the bowl with cling film.
• Pierce a steam hole in the film and microwave on high for 4 to 6 minutes.
• Turn the pudding out onto a serving plate once a skewer comes out clean.
• Heat orange juice in a small pan, add cream, and simmer until thickened.
• Pour the thickened orange cream over the pudding to serve.