Who doesn’t love to indulge a little now and then? This chocolate microwave pudding is seriously easy to make, and it takes only 90 seconds in the microwave. Yes, really.
It took a while for me to get this recipe right. When I started, I looked at a few examples online and most of them turned out pretty stodgy, dense or rubbery. After several tweaks and remakes, I have settled on this version and I am really happy with it.
Sifting your dry ingredients and whisking the egg whites helps to give the mixture a lighter consistency and really does make a difference to the end-result. However, if you are feeling lazy you can simply chuck it all together. You’ll simply end up with more of a brownie than a pudding.
The recipe can be made in one large mug if you’re flying solo but I feel it is better split it into two servings. Invite a friend around for movies, life is better when you share it 😉
I hope you like this creation. Please pop your thoughts in the comments down below, I’d love to hear from you.
Microwave Chocolate Mug Pudding
Time: 20 minutes
3 tbsp plain flour
2 tbsp cocoa
1 tbsp castor sugar
1 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp fine salt
Small handful pecan nuts
3 blocks quality dark chocolate
1 tsp vanilla extract
60ml melted butter
Nutella or an alternative chocolate hazelnut butter
Icing sugar to decorate
Sift your dry ingredients together
Crush the pecan nuts and the chocolate. Roughly chop the toffee. Add to your dry ingredients and mix well.
Split your egg. Set the egg whites aside. Add the yolk to your dry ingredients.
Add the milk and vanilla extract. Mix well.
Add the melted butter and combine.
Whisk your egg whites till soft peaks form. Fold it into your batter. The end result should be creamy and light.
Line two mugs with Nutella. You want an even layer on the sides and bottom.
Spoon your batter into the center.
Microwave on high for 90 seconds.
Dust with icing sugar. Serve immediately on its own or with a scoop of vanilla ice cream.