Carrot Sponge with sauce
For the Sponge. Peel and grate one carrot. Mix 2 oz / 55g unsalted butter and 2 oz / 55g caster sugar until pale in colour. Add 2 oz / 55g self-raising flour and 1 egg, mix until well blended.
Place the grated carrot into a small buttered ovenproof bowl and pour over the sponge mixture
Cover with cling film then microwave for four minutes on high until golden and risen. Leave to cool
For the sauce. Melt 1 oz / 30 g unsalted butter in a saucepan, mix in well 1 oz/ 30 g caster sugar, then add half a grated carrot, pinch cinnamon, 4 oz / 125 g finely chopped pecan nuts, and thinly sliced half an apple. Bring to simmering point and heat for about four minutes, stirring gently.
Remove the sponge from the microwave and turn out on to a serving plate. Pour over the sauce
Try almonds, walnuts, hazelnuts in place of pecan nuts