This 45-second chocolate pudding with salted caramel recipe is the best mug cake I know. Made with things you already have in your pantry – they take 5 minutes to make. So good you might want to serve it to guests.
First up, I must mention that I’m not a big fan off cooking in a microwave. Sure it’s excellent to reheat and defrost stuff, but to cook in, it’s a no for me. Baking even a bigger a no.
(Apart from my life-changing 30 second ‘poached’ eggs – that is.
However, having said this, I had seen on Masterchef Australia (season 3) that an NYC pastry chef used a microwave to ‘bake’ up a few cakes that he then used in a very elaborate-looking dessert. Then, I had also been shown a similar technique by a top local chef who makes a green tea sponge in a paper cup, in a microwave, so I knew I needed to have an open mind here. When a foodie friend of mine was telling me about this recipe he discovered, and how easy and awesome it was, I immediately had to give it a try.
On the caramel front, If I had my delectable salted caramel on hand I would have used this, but you can turn ready-made caramel treat into salted caramel by simply stirring in a pinch of sea salt flakes. I found two teaspoons of caramel better than one. Furthermore, you can also add a light scattering of salt over the finished pudding.
The optimal time to cook this was 45 seconds each, and for the best results, it is better to cook them separately. I tried doing them together but found one cooked more than the other.
Oh, and I found very lightly whipped cream essential to serve with this pudding. Vanilla ice cream would also be delicious, adding another textural element.
45 second chocolate pudding with salted caramelPrint Recipe
- 4 Tbsp self raising flour
- 4 Tbsp brown sugar
- 3 Tbsp cocoa powder
- 1/4 tsp salt
- 1 egg beaten
- 3 Tbsp milk
- 1 Tbsp sunflower oil
- 1/2 tsp vanilla extract
- 1/2 - 1 tsp good quality instant coffee granules
- 2 - 4 t ready-made caramel like caramel treat or dulce de leche with a pinch of salt
- fresh cream or ice cream to serve optional
- Dissolve the coffee granules in the milk, and then add all the ingredients except the caramel and pinch of salt, and mix them together in a bowl by hand until well combined.
- Divide the mixture evenly between 2 small bowls, teacups, or ramekins.
- Drop 1 - 2 teaspoons of caramel into the middle of each pudding - it will settle down towards the bottom of each.
- Microwave each individually on full power for 45 seconds. At this stage the pudding will be firm but still a bit gooey in the middle. If it is too under cooked or too gooey (all microwaves are different), simply microwave for a few more seconds until you are happy with the degree of firmness.
I was pretty blown away at how quick, easy, and delicious these hot chocolate puddings are. Perfect for a winter indulgence, and easy enough for kids to make.
I look forward to connecting with you again in the future.
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