I’m not gonna lie here, I seriously enjoyed breaking out my Christmas mugs for this affair. They’re both from Waitroseand I think they’re brilliant! Flour: you can substitute ¼ cup self-raising flour with ¼ cup plain flour combined with ½ teaspoon baking powder. Why did my pudding overflow? If your pudding overflowed then you are using a mug which is too small. Use a mug which is at least 350 mL (12.5 oz) or use a small microwave-safe bowl. If your pudding starts to overflow, stop the microwave and let the pudding sink down then resume cooking. I used your regular sized coffee mug to allow for mixing and spluttering in the microwave. Its so, so easy. Just a matter of spooning in flour, cocoa, sugar and milk. Topping with a sprinkling of cocoa and brown sugar and then some hot water. Zap in the microwave for 30 seconds (although mine needed 40 seconds) and tip out into a bowl. The sauce is sitting at the bottom of the cup. The reason for using just two tablespoons of beaten egg is that if you use the whole egg then the sponge has too much of an “eggy” taste, rather than being light and caramel flavoured.

Mix the flour, mixed spice and a pinch of salt in a small bowl. Using an electric hand whisk, beat the egg white in a clean glass bowl until it forms stiff peaks, then set aside. The chocolate pudding is perfectly delicious on its own. But you can always amp it up with a few simple additions! Here are some suggestions: Brown sugar: This will give your mug pudding a caramelly sweetness and provide it with moisture too. As far as microwave cakes go, I am so often underwhelmed with the result. But this self-saucing mug pudding is definitely an exemption. It's rich, fluffy, and moist; it even rivals the classic oven-baked version!You can mix the batter in the mug, add the jam at the end and push it under the batter (less dishes). Make sure your mug or bowl is microwave-safe and does not have any metal lining or aluminum engravings. Why is my pudding overflowing? If your pudding overflowed, you are using a mug that is too small. Use a mug which is at least 350 mL (12.5 oz), or use a small microwave-safe bowl. If your pudding starts to overflow, stop the microwave and let the pudding sink down, then resume cooking. Can I use regular flour? Yes, of course, you can. Remember the rule is to add 1 ½ teaspoon of baking powder and ¼ teaspoon of salt for each cup of all-purpose flour. Scrape the mixture into a microwave-safe mug (one that’s around 250ml is ideal – try to avoid anything wide and shallow) and cook on High in a 900W microwave for 2 minutes. Leave to cool in the mug until just warm – it will sink a little as it cools.

Home-made cakes donʼt come much simpler than this! Spoon through zesty, spiced yogurt to reach the glorious sponge beneath. Can I use white sugar or caster sugar? Yes, you can substitute it equal to the amount of brown sugar in this recipe. Please note brown sugar makes the pudding softer and richer. The microwave times are based on our 800W microwave at full power. First time in the microwave is the longest, at 1 minute 15 seconds, the second is 30 secs and the last is just 20 secs.As I mentioned, we use quite large mugs to give the pudding room to rise in the microwave, and we like a flatter sort of pudding, but most general coffee mugs should work.

If you're going to tip it onto a dessert plate or a bowl to serve, grease the mug first before adding ingredients and when it's ready, loosen the edges with a knife. This recipe is quite magical! If you have not tried the classic Self-saucing Chocolate Pudding, you will be pleasantly surprised with how this will turn out. Simply add the cocoa powder and sugar on top of the batter and pour boiling water over it. It will come out of the microwave as a rich chocolate cake with the chocolate sauce at the bottom. Add the fact that you can make all this happen in just a few minutes without baking and just 5 ingredients? It is culinary magic at its finest! Classic Self-Saucing Pudding - Full Size! What do I Need to Make it? Cook in microwave for 30 seconds. (Mixture should be combined and cooked. If undissolved cocoa exists, zap for an extra 10 seconds.)I load mine up with ice cream if I'm feeling fancy! There is nothing like warm chocolate pudding with cool melting ice cream on top. Economical and basic it may be, but a dollop of whipped cream and strawberries will make it impressively date night-worthy!

Can I use butter? Yes, make sure to melt it first. It will give the pudding a more decadent taste but will not be as moist as when using oil. Cocoa powder: Use unsweetened to make sure that you do not end up with a pudding that is too sweet. When you are hit with a desperate need for chocolate, this Self-saucing Chocolate Pudding in a Mug recipe will give you what you want and more! You can make this gooey, chocolate-suffused treat in just 7 minutes using just a mug and a microwave! Why is it hard and chewy? It is likely that you have overcooked the cake. 90 seconds will be plenty of cooking time for this cake in the majority of microwaves. If you know that your microwave is more powerful than normal microwaves, reduce the power to 80%. Don't confuse the chocolate sauce for uncooked batter. When in doubt, a slightly undercooked cake is far better than an overcooked cake! Can I use water instead? In a pinch, yes. Though it will not be as rich and creamy, it should still be good.Next, you’ll add the butter and microwave for another 30 seconds to help it melt. You may not need that long if your butter is already room temperature, it just needs to be melted enough to stir in. Then stir in the sugar and leave to cool a little. Next, chop the dates. It’s possible to buy pre-chopped dates in the baking section of some supermarkets, however, I would still chop them even smaller! You could vary the pudding and add a dollop of chocolate spread, some peanut butter or some lemon curd instead of jam.