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I love and hate my microwave – love the convenience of it – reheating leftovers, warming up my coffee (many times!) after it’s gone cold, making porridge for the kids each morning. But microwaves also bear the horrible scars from half defrosted/ cooked meat and exploding eggs. The food vultures that are my beautiful kids, pushed me to find a quick fix pudding recipe that would stop the nagging, and whining just for a few minutes one afternoon (when I’m convinced a full moon was approaching) So it had to be fast, no mess and simply indulgent. Solution below. Ingrid

The world’s quickest Chocolate pudding
Prep time

Cook time

Total time


Recipe type: Dessert
Serves: 2

What you need
  • ¼ cup plain flour
  • ¼ cup packed brown sugar
  • 2 Tbsp unsweetened cocoa powder
  • Pinch salt
  • 2 Tbsp canola or other mild vegetable oil
  • 2 Tbsp milk, coffee or water
  • 2 Tbsp chopped dark chocolate

How to make
  1. In a heatproof mug or ramekin, stir together the dry ingredients until no lumps remain. Stir in the oil and milk until you have a thick paste. Stir in the chopped chocolate, if you’re using it.
  2. Microwave on high for a minute, checking it after 30 seconds (microwaves vary) – it will be done when it’s springy on top but still a bit gooey – like the very best brownie. Eat warm.
  3. I poured runny cream over mine.


Comments (4)


4 Responses

  1. Linno says:

    I wish I’d never seen this recipe, it is just too good and too convenient!

  2. Andi says:

    This may have just saved my husband’s life. Just sayin’.

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