Craving something sweet but short on time? This microwave chocolate pudding recipe is rich, saucy, and comes together in just a couple of minutes - no fancy equipment, no oven, just a few basic ingredients and your trusty microwave.
Perfect for late-night treats or last-minute dessert emergencies, it’s ridiculously easy and dangerously good. If you’ve got a sweet tooth and a serious need for speed, this one’s about to be your new favourite.
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Yields:
2 serving(s)
Prep Time:
3 mins
Cook Time:
1 min
Total Time:
4 mins
Cal/Serv:
548
Ingredients
21/2Tbsp.
cocoa powder
2Tbsp.
golden syrup
6Tbsp.
self-raising flour
21/2Tbsp.
caster sugar
1
medium egg
11/2Tbsp.
mild oil
11/2Tbsp.
milk
40g
white chocolate, finely chopped
Directions
Step 1
Divide 1tbsp cocoa equally between two standard mugs. Add 1tbsp golden syrup to each; mix to a paste. Measure flour, caster sugar and remaining 1½tbsp cocoa into a medium bowl. Crack in egg, and add oil and milk. Mix well, then stir in the white chocolate.
Step 2
Divide mixture equally and tidily between mugs, then microwave at 800W for 1min 10sec. Serve immediately in the mugs, or turn on to a plate, adding cream or ice cream, if you like.
What do you mean by 'mild oil'
Any neutral cooking oil is fine - vegetable oil, corn oil, rapeseed oil or even mild olive oil. Don't use something more strong in flavour like extra virgin olive oil or sesame oil, they'll be too intense.
Can I use any mug?
Any standard size mug (so nothing too giant, and no diddy espresso cups!) that is microwave-safe will work here, you could also use a deep teacup or individual pudding basin.
Can I add some nuts or fruit?
Microwave sponges are quite a delicate science, so we don't recommend making any sizeable additions or substitutions (though a pinch of chilli powder would be nice with the chocolate, and won't affect the cooking!), instead serve any extra things you fancy alongside the pudding.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
