If you’re in desperate need of a chocolate hit, this self-saucing chocolate pudding in a mug is for you!
As far as microwave cakes go, I am so often underwhelmed with the result. I’ve had so many dense and chewy mug cakes which end up being a waste of ingredients.
This self-saucing mug pudding is everything I have ever wanted and more. It even rivals the classic oven-baked version! It’s rich, fluffy and moist with an oozing chocolate sauce.
I load mine up with ice cream if I’m feeling fancy, but it’s perfectly delicious on its own.
For the Pudding
- ¼ cup self-raising flour
- 3 tbsp brown sugar
- 2 tbsp cocoa powder
- ¼ cup milk
- 2 tbsp canola oil
To Make It Self-Saucing
- 1 tbsp brown sugar
- 1 tsp cocoa powder
- ¼ cup boiling water
- In a large mug (350 mL / 12.5 oz capacity or larger), stir together flour, brown sugar and cocoa powder until well combined. Add milk and oil and stir until well combined.
- To make it self-saucing: sprinkle brown sugar and cocoa powder evenly over the batter. Slowly pour over boiling water.
- Microwave for 90 seconds on full power until the cake has risen well and the sauce begins to bubble up around the edges of the mug. You can quickly stick a fork or spoon into the centre of the cake to see if it cooked through. Cook in further 10 seconds bursts, if needed.
- Allow to cool for 1 minute before eating. Serve with ice cream or whipped cream, if desired. Enjoy!
- I recommend eating the pudding while it is fresh. It isn't designed to keep well.
Substitutions & Tips
- Flour: you can substitute ¼ cup self-raising flour with ¼ cup plain flour combined with ½ tsp baking powder.
- Sugar: you can substitute brown sugar with white or caster sugar. Please note brown sugar makes the pudding softer and richer.
- Oil: you can use any type of vegetable oil. Please note that if you use a rich olive oil it may change the flavour of the pudding.
- Why did my pudding overflow? If your pudding overflowed then you are using a mug which is too small. Use a mug which is at least 350 mL (12.5 oz) or use a small microwave-safe bowl. If your pudding starts to overflow, stop the microwave and let the pudding sink down then resume cooking.
- Why is my cake hard and chewy? It is likely that you have overcooked the cake. 90 seconds will be plenty of cooking time for this cake in the majority of microwaves. If you know that your microwave is more powerful than normal microwaves, reduce the power to 80%. Don't confuse the chocolate sauce for uncooked batter. When in doubt, a slightly undercooked cake is far better than an overcooked cake!
Nutrition Information:Serving Size: 1 Mug Pudding
Amount Per Serving: Calories: 602Total Fat: 32.1gSaturated Fat: 3.9gTrans Fat: 0gUnsaturated Fat: 0.8gCholesterol: 0mgSodium: 0.8mgCarbohydrates: 74.2gFiber: 4.5gSugar: 50.9gProtein: 7.3g