Lucky these rich, oozing chocolate puddings come in individuals serves, as they're too good to share!
- 40 g unsalted butter
- 2 tbsp raw cacao or cocoa powder
- ¼ cup (60ml) maple syrup
- 2 tbsp milk
- 1 egg
- ⅓ cup (40g) almond meal (ground almonds)
- ½ tsp vanilla extract
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Place the butter, cacao, maple and milk in a medium heatproof jug. Place in the microwave on high for 30 seconds.
- Remove the jug from the microwave and, using a fork, whisk the mixture until it’s smooth. Break the egg into the jug and add the almond meal and vanilla. Whisk again until it’s all combined. Divide the mixture between 2 small microwave-safe mugs or ramekins.
- Place both mugs in the microwave on high for 1 minute 20 seconds or until the puddings are set around the edges but still a bit wobbly in the middle.
- Using a tea towel, carefully remove the puddings from the microwave (the mugs may be hot to handle). Serve warm with vanilla-bean yoghurt or ice-cream on top, if you like.
Cups with metallic details don’t mix well with microwaves. Plain ceramic mugs are a good option. If you’re not sure if a mug is microwave-safe, just check with a grown-up.
Raspberry-chocolate pudding cups
Top each mug with 1 tablespoon frozen raspberries at the end of step 2 (see recipe, above). Stir in gently, before cooking. Makes 2.
Choc-coconut pudding cups
Top each mug with 1 tablespoon shredded coconut at the end of step 2 (see recipe, above). Stir in gently, before cooking. Makes 2.