Microwave Self Saucing Chocolate Pudding Food

MICROWAVE SELF SAUCING CHOCOLATE PUDDING

Steps:

• Place butter in a microwave proof dish, melt on high for 1 minute.
• Stir in sifted flour, cocoa, sugar ,milk and vanilla.
• Beat until smooth with a wooden spoon.
• Sprinkle with sifted cocoa & brown sugar.
• Pour over boiling water.
• Cook on high for 12 minutes (watch incase it boils over).
• Let stand 5 minutes before serving.
• Serve with ice cream or cream.

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!

SELF-SAUCING CHOCOLATE PUDDING

Steps:

• Preheat oven to 350 degrees F.
• Grease an eight-cup capacity ovenproof dish, not too shallow.
• Sift the flour, castor sugar and cocoa powder into a large bowl.
• Combine the milk, essence and melted butter, add this and stir until smooth and combined.
• Pour this mix into your prepared dish.
• Combine the brown sugar and the rest of the cocoa powder; sift that evenly over the top.
• Carefully, with love and a bit of patience, pour the hot water over the pudding mix.
• Bake for approx 40- 50 minutes, or until the pudding feels firm to the touch.
• If you want serve it dusted with icing/confectioners sugar.

SELF-SAUCING CHOCOLATE PUDDING

Steps:

• Grease a 2-litre baking dish and heat oven to 180C/160C fan/gas 4. Boil the kettle. Put the flours, caster sugar, cocoa, baking powder, xanthan gum and a pinch of salt in a large mixing bowl. Whisk together the coffee, eggs, melted butter and milk, then pour onto the dry ingredients and mix together until smooth. Stir in the chocolate chunks and scrape everything into the baking dish.
• Mix 300ml boiling water from the kettle with the sugar and cocoa for the sauce, then pour this all over the pudding batter - don't worry if it looks unmixed at this stage! Bake on the middle shelf of the oven for 30 mins until the surface looks firm, risen and crisp. As you scoop spoonfuls into serving bowls, you should find a glossy, rich chocolate sauce underneath the sponge. Eat immediately with vanilla ice cream or single cream.

MICROWAVE CHOCOLATE SELF SAUCING PUDDING

Steps:

• place butter in dish, melt on high 1 min.
• stir in sifted flour, sugar, cocoa, milk and vanilla. beat until smooth.
• combine brown sugar and extra cocoa and sprinkle over batter.
• pour over boiling water carefully.
• cook on high 12 mins or until just cooked in centre.
• stand 5 mins before serving.
• serve with cream or icecream.

SELF SAUCING CHOCOLATE PUDDING

Steps:

• Sift flour, cocoa, salt and sugar into a bowl.
• Stir in milk, melted butter and vanilla till mixture is just combined.
• Spoon batter into a large ring container or casserole dish.
• Combine brown sugar, cocoa and coconut and sprinkle it over the batter.
• Pour hot water carefully over the batter and cover with a sheet of waxed paper.
• Cook on high for 6 - 7 minutes.
• Serve with icecream or whipped cream.