When you are hit with a desperate need for chocolate, this Self-saucing Chocolate Pudding in a Mug recipe will give you what you want and more! You can make this gooey, chocolate-suffused treat in just 7 minutes using just a mug and a microwave!
As far as microwave cakes go, I am so often underwhelmed with the result. But this self-saucing mug pudding is definitely an exemption. It’s rich, fluffy, and moist; it even rivals the classic oven-baked version!
You will still get to enjoy the thick, gooey chocolate sauce without breaking a sweat. If you are a serial chocolate lover like me and adore how easy mug cakes are, you can also try my Chocolate Lava Mug Cake or Double Chocolate Muffin in a Mug. They will never ever disappoint.
What is Self-Saucing Chocolate Pudding?
What is Self-saucing Chocolate Pudding?
This recipe is quite magical! If you have not tried the classic Self-saucing Chocolate Pudding, you will be pleasantly surprised with how this will turn out. Simply add the cocoa powder and sugar on top of the batter and pour boiling water over it. It will come out of the microwave as a rich chocolate cake with the chocolate sauce at the bottom. Add the fact that you can make all this happen in just a few minutes without baking and just 5 ingredients? It is culinary magic at its finest!
What do I Need to Make it?
For the pudding:
- Self-raising flour: This flour conveniently includes salt and baking powder, so you don’t have to get those separately.
- Can I use regular flour? Yes, of course, you can. Remember the rule is to add 1 ½ teaspoon of baking powder and ¼ teaspoon of salt for each cup of all-purpose flour.
- Can I use gluten-free flour? Yes, that is not a problem! Use the same baking powder and salt measurements above.
- Brown sugar: This will give your mug pudding a caramelly sweetness and provide it with moisture too.
- Can I use white sugar or caster sugar? Yes, you can substitute it equal to the amount of brown sugar in this recipe. Please note brown sugar makes the pudding softer and richer.
- Can I use dark brown sugar? Sure, you can. It contains more molasses, giving a deeper and more complex flavour synonymous with toffee.
- Cocoa powder: Use unsweetened to make sure that you do not end up with a pudding that is too sweet.
- Milk: gives the batter a creamy taste and blends all the dry ingredients together.
- Can I use vegan milk? Of course, you can use almond, soy, or oat milk for this recipe without changing anything else.
- Can I use water instead? In a pinch, yes. Though it will not be as rich and creamy, it should still be good.
- Canola oil: Adding oil to the batter will make the mug pudding super moist. You can use any type of vegetable oil. Please note that if you use rich olive oil, it may change the flavour of the pudding.
- Can I use butter? Yes, make sure to melt it first. It will give the pudding a more decadent taste but will not be as moist as when using oil.
To make it self-saucing:
- Brown sugar
- Cocoa powder
- Boiling water
How to Make Self-saucing Chocolate Pudding in a Mug
- Mix flour, brown sugar, and cocoa powder in a large microwavable mug until well combined. Add in milk and oil, then stir again until smooth.
- Dust the batter evenly with brown sugar and cocoa powder. Gently pour over boiling water.
- Microwave on full heat for 90 seconds until it has risen and sauce bubbles around the mug’s edges.
- Cool for a minute before serving. Enjoy!
The chocolate pudding is perfectly delicious on its own. But you can always amp it up with a few simple additions! Here are some suggestions:
- I load mine up with ice cream if I’m feeling fancy! There is nothing like warm chocolate pudding with cool melting ice cream on top.
- If you’re feeling extra-cheeky, you may even add some texture to your pudding by sprinkling some grounded nuts or chocolate chips on top.
- Economical and basic it may be, but a dollop of whipped cream and strawberries will make it impressively date night-worthy!
Tips and Tricks when Making Self-saucing Chocolate Pudding in a Mug
- As is always the case with mug recipes, always go for bigger mugs (even bowls will suffice) as they rise far more than usual oven recipes. Always make sure to fill in only about half of the container you’re using.
- Make sure your mug or bowl is microwave-safe and does not have any metal lining or aluminum engravings.
- To make the topping of the batter even, pour over the boiling water through the back of the spoon. This would make it easier for you to control the flow of the water, resulting in a smoother surface.
- This recipe makes a thick and gooey chocolate sauce. However, if you like it a bit thinner, simply add more boiling water before placing it in the oven.
I recommend eating the pudding while it is fresh. It isn’t designed to keep well.
- Why is my pudding overflowing? If your pudding overflowed, you are using a mug that 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 it 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!
- Why did my sauce not sink? It can be because your water is not hot enough, or you used too little.
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