Molten chocolate microwave mug pudding

Step by Step

Step 1

Sift the flour, baking powder and cocoa powder into a medium bowl. Add the sugars and salt, then use a balloon whisk to combine.

Step 2

Melt the butter in a few short bursts in the microwave. Dissolve the coffee in 25ml just-boiled water. Measure 1 tbsp of the hot coffee into the butter, add the oil, soured cream, vanilla and egg, then lightly whisk to combine. If it looks a little split, don’t panic.

Step 3

Add the wet ingredients to the dry ones and use a balloon whisk to mix to a thick, smooth batter. Divide the batter between 2 x 300-350ml microwaveable mugs, add ½ the chopped chocolate to each one and briefly stir to incorporate into each portion of batter.

Step 4

Place 1 pudding in the microwave at 800w for 1 minute to 1 minute 10 seconds, or until risen and puffed up, but a little gooey and molten around the edges. Remove from the microwave and wait 1 minute before serving with the ice cream (see tips). Repeat with the second pudding.

Ingredient

Plain flour

45 grams 0.1 lbs
Unsalted butter

40 grams 0.09 lbs
Baking powder

0.5 tsp 0.5 tsp
Vanilla extract

0.25 tsp 0.25 tsp
Light brown soft sugar

45 grams 0.1 lbs
Soured cream

35 grams 0.08 lbs
Vegetable oil

20 grams 0.04 lbs
Cocoa powder

25 grams 0.06 lbs
Sea salt flakes

0.25 tsp 0.25 tsp
Waitrose madagascan vanilla ice cream

2 2
British blacktail free range medium egg

1 1
Instant coffee

1 tsp 1 tsp
Belgian milk chocolate

40 grams 0.09 lbs

Molten chocolate microwave mug pudding

Summary

Step by Step

Step 1

Step 2

Step 3

Step 4

Ingredient

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