Microwave chocolate puddings

Name: Microwave chocolate puddings
Total time: 10 min
Yield: 4
Ingredients: 100 g dark chocolate; 100 g unsalted butter (cold); 100 g caster sugar; 80 g self-raising flour; 1 large egg; 1 Snickers bar (or your favourite chocolate bar); 150 ml double cream or crème fraîche to serve

With your favourite chocolate bar

Vegetarianv

“Beautifully fluffy chocolate sponge with an outrageously oozy middle (complete with your favourite chocolate bar) – what’s not to love? Heroing the humble microwave, these little cups of joy couldn’t be easier to bang out. For me, these feel like a proper restaurant dessert, without the price tag. ”

Serves 4

Cooks In10 minutes

DifficultyNot too tricky

Desserts

Nutrition per serving

Calories 490 25%
Fat 30.3g 43%
Saturates 18.9g 95%
Sugars 33.4g 37%
Salt 0.2g 3%
Protein 5.9g 12%
Carbs 49.5g 19%
Fibre 3.8g -

Of an adult's reference intake

£1 Wonders

By Jamie Oliver

Tap For Method

Ingredients

100 g dark chocolate
100 g unsalted butter (cold)
100 g caster sugar
80 g self-raising flour
1 large egg
1 Snickers bar (or your favourite chocolate bar)
150 ml double cream or crème fraîche , to serve

Tap For Method

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£1 Wonders

By Jamie Oliver

Tap For Ingredients

Method

Snap the dark chocolate into a large mixing bowl. Cube and add the butter, then tip in the sugar.
Microwave in 30-second blasts on a medium heat (600W), stirring every time, until the chocolate has completely melted.
Fold in the flour with a pinch of sea salt, then crack and beat in the egg.
Divide up the mixture between 4 small microwave-proof cups. Break the chocolate bar into chunks and push into the mixture, then microwave in pairs on high (800W) for 1 minute 15 seconds, or until risen and gooey in the middle. Remove the cups from the microwave (be careful – they’re hot!) and leave to cool slightly.
Drizzle with the double cream or dollop over the crème fraîche and enjoy straight from the cups.

Tips

FLAVOUR BOOST
— If you’ve got it, a pinch of cinnamon or nutmeg would be lovely mixed into the batter.
— Grate a little orange zest into the batter for a citrusy kick.
— If you’re making these for grown-ups, pour a capful of your favourite booze into the batter – brandy, Cointreau or Baileys would all be delicious. Or, a shot of freshly brewed espresso would also work well.

GET AHEAD
The day before, decant the batter into teacups and leave covered in the fridge overnight, so you can cook them to order.