Molten chocolate microwave mug pudding
Molten chocolate microwave mug pudding
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Ingredients
Method
Sift the flour, baking powder and cocoa powder into a medium bowl. Add the sugars and salt, then use a balloon whisk to combine.
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.
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.
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. Repeat with the second pudding.
