Sponge: Cream the sugar and margarine until smooth. Add the eggs(one at time) adding a little flour to prevent the mixture splitting. Combine the rest of the flour to the mixture. Add the milk. (The mixture needs to be a dropping consistency.)
2
Grease a microwaveable bowl with margarine. Place the syrup in the bottom of the bowl and put the sponge mixture on top. Microwave on full power for 5-7 minutes until fully risen and spongy. (Cover with cling film.) Leave to stand for a few minutes before serving.
3
Custard: Put the corn starch and sugar in a microwaveable bowl and add a small amount of the milk. Mix until incorporated. Add the rest of the milk and heat in a microwave until mixture starts to thicken.
4
In a pan or bowl break the eggs and whisk. Add half the quantity of the milk/sugar mixture and whisk together.
5
Add this egg mixture back to the milk mixture and stir. Continue heating carefully (either in the microwave or on the hob at a low heat) until the custard thickens. Stir continuously to avoid curdling.