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One Minute Self-Saucing Chocolate Pudding

There seems to this misconception that microwaves = bad. They’re not. I’m not sure if it’s because people believe they’re dangerous (they aren’t), that they destroy the nutrients in food (they don’t), or they’re only useful for cooking ready meals (they most certainly are not) – if you’re convinced, check out this article from the Health Sciences Academy. Microwaves are extremely useful, and more versatile than they’re given credit for.

In the last few years, there’s a been a bit of a surge of the “cake in a mug” – you can even buy cookbooks on them! When I first heard of them, I was a bit sceptical over their quality. But, as with everything foodie, the proof is in the eating and I decided to try my own recipe… and it turned out surprisingly well!

To be honest, I consider this more of a pudding than a cake, so that’s what I’ve called it. It’s denser than you would get if you cooked a cake in the oven, but it’s still surprisingly light and very chocolatey! Plus, it creates it’s own sauce, which gives it a wonderful moisture and it only takes a minute to cook!

So, if you’re craving cake, chocolate, a dessert – or all three – but don’t have a lot of time, give this recipe a try. You might be surprised yourself!

One Minute Self-Saucing Chocolate Pudding

Print Recipe
Serves: 1 Cooking Time: 1 min


  • 50g Plain Flour
  • 50g Caster Sugar
  • 50g Butter, Melted
  • ½ tsp Baking Powder
  • 2 tbsp Milk
  • 2 tbsp Cocoa Powder
  • 20g Dark Chocolate (around 70% cocoa)



Place the butter into a microwave safe bowl and microwave in the oven until it's completely melted. Remove from the microwave.


Add the sugar, flour, baking powder, milk and cocoa powder into the butter, and whisk thoroughly until you get a smooth batter.


Take a fairly large ramekin - around 10cm x 6cm - and grease it well with butter.


Pop in around half the batter into the ramekin, and then break up the dark chocolate into chunks and place gently into the middle of the batter.


Add in more of the batter on top of the chocolate, but don't overfill the ramekin. You only want the batter to come up to about 2/3's of the way up the ramekin.


Cover the ramekin tightly with cling film and poke a few holes in the top.


Place into the microwave on full power for 30 seconds.


Take the ramekin out of the microwave, remove the cling film, and place back into the microwave for another 30 seconds - but keep a very close eye on it! As all microwaves vary, you don't want the pudding to overflow.


Remove from the microwave, slide a knife around the outside of the pudding, and tip upside down onto a plate and gently lift the ramekin off.


Dust lightly with icing sugar, and enjoy!

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