Microwave Chocolate Sponge Pudding Recipe

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Microwave Chocolate Sponge Pudding Recipe

Forget steaming a pudding for hours on the stove, this Microwave Chocolate Sponge Pudding is ready in just 10 minutes and I promise you won't be able to tell the difference!

5 from 3 votes

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings

Author Chloe

Equipment

Mixing Bowl - Small

Mixing Bowl - Medium 1 litre

Measuring Scales

Measuring Spoons

Silicone Spatula

Electric Hand Mixer or Stand Mixer

Microwave

Ingredients

3 tbsp Cocoa Powder (Dutch Processed)
2 tbsp Boiling Water
120 g Margarine - plus extra for greasing
120 g Caster Sugar (Superfine Sugar)
120 g Self Raising Flour (Self-Rising)
2 Eggs

Instructions

Put the kettle on to boil.
Grease a microwaveable bowl and set aside.
Meanwhile measure 3 tbsp Cocoa Powder into a small bowl. Add 2 tbsp Boiling Water from the kettle.
Stir the cocoa and water until it makes a thick paste. Don't try this with cold water!
Measure 120g Margarine, 120g Caster Sugar and 120g Self-Raising Flour into a medium sized mixing bowl (or stand mixer bowl).
Crack in 2 Eggs and add the cocoa paste.
Use an electric hand whisk or stand mixer to beat the ingredients together until fully combined.
Note - Do not continue mixing past this stage as you could make the sponge tough.
Note – Use a spatula to scrape the sides of the bowl to make sure everything is properly mixed in.
Transfer the sponge batter into the microwaveable bowl. Roughly smooth out the top.
Microwave on full power for 5 minutes if using a glass/pyrex bowl and 4 minutes if using a plastic bowl.
Once cooked the sponge may look a tiny bit wet on the top but don’t be fooled, the sponge will be fully cooked.
Use a plastic knife or spatula to loosen the edges of the sponge from the side of the bowl.
Carefully turn the sponge out onto a serving plate or you can simply use a large spoon to serve straight from the bowl.
Serve hot with lashings of custard.

Nutrition (Approx)