Chocolate pudding in a mug

I love a slow cooked dinner that’s been lovingly prepared for an entire afternoon but I don’t have the same patience for dessert. When I get my chocolate craving I need it Right Now.
This winter I have discovered the answer to my late night cravings – chocolate pudding. It’s easy to whip up and bake in 15 minutes, and you can bake it in the mug!
Chocolate pudding in the beautiful Winterwares Stoneware mug

Winterwares Stoneware mugChocolate pudding batter being mixed in Winterwares bowl

Baked chocolate pudding in a mug being enjoyed topped with cream
Chocolate pudding being held with tea towel in Stoneware mug  

Chocolate pudding in a mug

A sweet chocolatey pudding treat for a cold winters day

Servings: 4
Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins


⅓ cup self-raising flour
1 ½ tablespoon hazelnut (or almond) meal
½ cup brown sugar
¼ cup cacao powder
1 ½ teaspoon baking powder
½ cup milk
35 g butter, melted
1 egg, lightly beaten
1 teaspoon vanilla extract
3 tablespoons maple syrup
1 cup boiling water

To Serve

thickened cream
1 handful of dark choc chopped


  1. Preheat oven to 180°C (355°F)
  2. Add the flour, hazelnut meal, baking powder, half of the sugar and half of the cocoa into a mixing bowl.
  3. Add the milk, butter, egg and vanilla and mix it until it’s combined.
  4. Spoon a quarter of the mixture into your stoneware oven-proof mug (there should be enough mixture to divide into 4 mugs)
  5. In a separate bowl, mix the rest of the cacao and brown sugar together
  6. Sprinkle the cacao/sugar mixture over the puddings and pour over the boiling water
  7. Bake for around 15 minutes or until the tops are springy and the liquid is absorbed into the mixture
  8. Serve right away with cream, choc chips and raspberries

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