Speedy Chocolate Sponge Puddings Recipes

SPEEDY CHOCOLATE SPONGE PUDDINGS

Steps:

• 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.

SUPER FAST AND EASY MICROWAVE CHOCOLATE PUDDING

Steps:

• In a 4 cup microwave safe glass container combine dry stuff, then stir in the wet stuff.
• Cook on high for 2 minutes, then whisk the mixture.
• Cook on high one more minute at a time, whisking after each minute, until thickened.
• Once it's almost thick, you should go for 15- 30 seconds at a time.
• Allow to cool if you can wait!

CHOCOLATE SPONGE PUDDINGS

Steps:

• Preheat the oven to 325 degrees F. Spray the insides of the ramekins with cooking spray. Distribute 1 tablespoon sugar among the 4 ramekins to coat.
• In a medium bowl, beat the egg yolks and remaining 1/3 cup sugar with a handheld mixer until the yolks are pale yellow and the sugar dissolves. In a small bowl, combine the cocoa, flour, and salt. In another small bowl, combine the vanilla and milk. Add half the cocoa mixture to the eggs followed by half the milk mixture, beat until smooth, and then add the remaining cocoa and milk mixtures.
• In a small, clean bowl with clean beaters, whip the egg whites until stiff. Using a rubber spatula, gently fold the egg whites into the chocolate mixture until incorporated. Be careful to not mix the air out of the egg whites. Divide among the ramekins. Place the ramekins in baking pan and carefully fill the pan with hot water until it reaches halfway up the sides of the ramekins. Bake until the cakes have risen and the centers spring back at a gentle touch, 15 to 17 minutes. Meanwhile, in a small bowl, mix together the sour cream and brown sugar and set aside.
• When the puddings are done, remove from the water and serve with a dollop of sweetened sour cream and a sprinkle of orange zest. Serve warm.