My gem of a goddaughter first introduced me to a chocolate pudding in a mug via the wonders of the microwave a few years ago. She created a complete feast one evening and finished with this little wonder. It has stuck in my memory for reasons that don’t need to be explained.
Sometimes a really good chocolate pudd is the only thing that will hit the spot. And that’s ok from time to time. Especially if it is one like Chocolate Covered Katie’s One Minute Chocolate Cake.
My version of this pot of deliciousness takes a little longer than one minute from start to first taste, and can hardly be called healthful but it is entirely worth it.
Choc Pudd Pot
These ingredients are for one individual pot (although I do find that one pot is enough for me and my daughter to share, particularly at the end of the day and with a little scoop of vanilla ice cream on top)
In a bowl, mix together well the following ingredients…
2 tbsp cocoa powder
3 tbsp plain flour
3 tsps castor sugar
1/4 tsp baking powder
Tiny pinch of salt
1 tbsp sunflower or vegetable oil
3 tbsp milk
1/2 vanilla extract
Mix completely again and spoon into either a microwave proof mug or ramekin. Sometimes I like to add some raspberries to the bottom of the mug first, but next time maybe a few little Rolos might be fun.
Pop the mug or ramekin in the microwave for somewhere between 30 and 50 seconds, depending on the power of your microwave. Check it after 30 seconds and put it back in if necessary, for 10 seconds at a time. Being at a high altitude high, things definitely take longer to cook here, but I still like mine to be just under a cakey consistency.
Vanilla ice cream just finishes this off nicely.