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Microwave Chocolate Sponge Puddings
Emily Davenport
4 servings
10 minutes
666
British
Pudding
Try these delectable Microwave Chocolate Sponge Puddings smothered with a rich dark chocolate sauce. Totally irresistible. From the Dairy Diary.
For more delicious recipes visit the Dairy Diary Recipe Collection.
Ingredients
- Unsalted butter 150g (5oz), softened
- Caster sugar 110g (4oz) plus 2 tsp
- Self-raising flour 110g (4oz)
- Baking powder ¼ tsp
- Cocoa 2 tbsp
- Egg 1 large
- Vanilla extract 1 tsp
- Dark chocolate 110g (4oz), broken into small pieces
- Milk 3 tbsp
- Vanilla ice cream to serve (optional)
Directions
- Grease individual pudding basins or microwave-suitable teacups
- Place 110g (4oz) butter and 110g (4oz) caster sugar in a mixing bowl, sift in flour, baking powder and cocoa, then add egg, vanilla and 2 tablespoons water. With an electric hand-held mixer, mix ingredients together until smooth
- Divide mixture between pudding basins or cups, loosely cover with cling film and microwave on high for 4 - 5 minutes, until well risen and springy to touch
- To make the sauce: Put chocolate in a small bowl with the 2 teaspoons sugar, remaining butter and milk. Place over a saucepan of gently simmering water and stir until smooth
- Run a palette knife around each pudding then turn out onto individual plates and coat with sauce. Serve with ice cream, if you like