Butter a small microwave-proof
pudding basin. In a separate bowl,
rub the butter into the flour and baking
powder, then stir in the sugar and
sultanas. Gradually add the eggs and milk
to make a wet cake mixture.
Spoon into the basin and make a deep
hollow in the centre with the back of the
spoon. Cover the basin with cling film,
pierce with the tip of a knife and
microwave on High for 4½-5 mins until
well risen and firm to the touch.
Carefully turn the pud out onto a plate
and spoon over a generous amount of
syrup. Slice and serve with custard.