MICROWAVE SELF SAUCING CHOCOLATE PUDDING
Make and share this Microwave Self Saucing Chocolate Pudding recipe from Food.com.
Provided by mortarandpestle
Categories Dessert
Time 22m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place butter in a microwave proof dish, melt on high for 1 minute.
- Stir in sifted flour, cocoa, sugar ,milk and vanilla.
- Beat until smooth with a wooden spoon.
- Sprinkle with sifted cocoa & brown sugar.
- Pour over boiling water.
- Cook on high for 12 minutes (watch incase it boils over).
- Let stand 5 minutes before serving.
- Serve with ice cream or cream.
MICROWAVE SPONGE PUDDING
A very simple microwave sponge pudding in less than 15 minutes with a texture between a sponge and a steamed pudding. I often add 2 tablespoons of jam or syrup to the bottom of the final bowl. Serve hot with custard.
Provided by ButtercupBento
Categories World Cuisine Recipes European UK and Ireland English
Time 14m
Yield 4
Number Of Ingredients 5
Steps:
- In a medium bowl, cream together the butter and sugar until smooth. Mix in the egg and milk gradually, so as not to curdle the butter. Sift in the flour, and fold in gently. Transfer to a 1 pint microwave-safe bowl.
- Cover, and cook for 3 1/2 minutes on full powder, or until the pudding appears set when gently jiggled, and the top is sticky. Serve hot.
Nutrition Facts : Calories 227.1 calories, Carbohydrate 24.6 g, Cholesterol 77.6 mg, Fat 13.1 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 7.8 g, Sodium 300.8 mg, Sugar 13 g
HASTY CHOCOLATE PUDDING
This pudding whips up in no time in your microwave... great for when you're craving a quick chocolate fix! Stir in some chopped bananas before chilling for a nutrition boost.
Provided by Debra
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- In a microwave-safe bowl, whisk together the sugar, cocoa and cornstarch. Whisk in milk a little at a time so the mixture does not have any dry lumps.
- Place in the microwave, and cook for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring between cooking times for 2 to 4 minutes, or until shiny and thick. Stir in vanilla.
- Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and chill in the refrigerator. Serve cold.
Nutrition Facts : Calories 203.3 calories, Carbohydrate 40.3 g, Cholesterol 9.8 mg, Fat 3.4 g, Fiber 2.4 g, Protein 5.4 g, SaturatedFat 2.1 g, Sodium 52.3 mg, Sugar 31.1 g
MICROWAVE CHOCOLATE STEAM PUDDING
This is my first recipe post ever. A perfect example of comfort food, especially good on a cold Wintery day. I live in New Zealand and mum used to make this on rare occasions but now I have a home of my own I make it all the time! I have no idea where the recipe came from since she always made it by heart; I never saw her use a recipe book. In New Zealand we don't use pounds and ounces so I've tried to convert this for American audiences. Also, I tend to make more sauce than mum used to, I like it extra saucy, but what I've posted is the directions mum gave me (i.e. with the amount of sauce she used). NOTE: Is VERY filling but can be reheated the next day if you have leftovers. Being a guy I have no problem having leftover dessert for breakfast. ENJOY!
Provided by KiwiGaz
Categories Dessert
Time 10m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- SAUCE: In a microwave safe container combine all the sauce ingredients and cook on high til it's all melted together. Usually takes a couple of minutes to melt it all.
- PUDDING: While the sauce is microwaving, get a large, microwave-safe bowl (I often use a casserole dish) and throw in all the Pudding ingredients except the milk then gradually add the milk while stirring until it forms a soft, moist dough. It's important to use a large bowl because the dough will rise quite a bit as it cooks.
- COMBINE FOR DELICIOUSNESS: Pour all the sauce over the dough then put it in the microwave a cook on high for 7 minutes.
- SERVE: You can have this on it's own but I like to have it either with fresh cream or vanilla ice cream. I'll use a Kiwi (New Zealand) saying meaning you'll like this - "Sweet As!" Enjoy!
Nutrition Facts : Calories 427.5, Fat 12, SaturatedFat 7.4, Cholesterol 29.9, Sodium 400.2, Carbohydrate 79, Fiber 1.7, Sugar 51.1, Protein 3.9
EASY MICROWAVE SPONGE PUDDING
The Perfect, Quick & Easy Treat for Those Cold Winter Nights!!
Provided by gneal91
Time 20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- In a bowl cream the Butter and Sugar together untill smooth.
- Add in the Eggs, and beat quickly so that it does not curdle (You could add a tbsp of flour at this point - if you are worried about it curdling).
- Once the Eggs are combined, add in all of the Flour, and combine together, try to get as much air in the mixture as possible.
- Grease a separate bowl with a little butter. In the bottom of the bowl put in your topping, (eg - Jam).
- Once the Jam is in the bottom, add the sponge mixture on top of the Jam and level out slightly.
- Cover with cling film or a plate and microwave for about 6-8 minutes (Time may vary on individual microwaves - so if you think it needs more time dont worry - you cant over cook the sponge - just be carefull if you have used chocolate spread this can burn)
- Once cooked remove the cling film or plate (be carefull it will be hot). Place a large plate over the top of the bowl - holding the bowl and plate together - flip the bowl upside down and the sponge should land on the plate. Take the bowl off, cut into 4 and serve with custard.
MICROWAVE CHOCOLATE-CINNAMON PUDDING CAKES
Provided by Melissa Clark
Categories Cake Microwave Chocolate Dessert Thanksgiving Quick & Easy Cinnamon Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Butter four 8-ounce ramekins. In food processor, finely grind chocolate. Add butter and sugar and process until thoroughly combined. Add flour, 1/4 cup of heavy cream, eggs, vanilla, cinnamon, baking powder, salt, and cloves, and process until smooth.
- Divide mixture evenly among ramekins and cover tightly with plastic wrap. (Batter can be made ahead and regfrigerated in ramekins, covered with plastic wrap, up to 6 hours.)
- Leaving plastic wrap in place, microwave ramekins on high for 1 minute 20 seconds. Remove from microwave and pierce plastic wrap with tip of sharp knife. Cover each ramekin with heavy plate and let stand, steaming, 7 minutes.
- While cakes are steaming, beat remaining 1/2 cup cream in large bowl until foamy and slightly opaque. Add confectioner's sugar and beat until soft peaks form.
- Remove plate and plastic wrap from each ramekin. Invert each cake onto individual serving plate and unmold. Top each with dollop of whipped cream, sprinkle with additional cinnamon, and serve.
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