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