This week we had a quiet Sunday lunch at the Vicarage – it was just our family: Rocky had an invitation to lunch out and I’d been disorganised about having folk over. So for pudding I decided to trial a recipe I saw on 22 Words a while back. It’s a chocolate sponge speedily cooked in a microwave in a mug.
It was a great success with the Vicarage crowd, and two portions served four of us generously (the Engineer was not in a puddingy mood). It would be lovely served with vanilla ice-cream, which was lacking in our freezer so we ate it with lashings of double cream (a half pint between us – eek!).
The recipe was originally titled ’3 minute brownies’ but what you get is more like a hot sponge pudding. Although it takes about 3 minutes in the microwave, total production time was rather longer – a whopping ten minutes for two of them, I reckon. A perfect pause time between courses, actually.
- 4 tablespoons self-raising flour
- 4 tablespoons granulated sugar
- 2 tablespoons cocoa powder
- 1 egg
- 3 tablespoons milk
- 3 tablespoons oil
First, mix the dry ingredients (flour, sugar, cocoa) in your mug. My mug (more an enormous cup, actually) had a capacity of 300ml, and I think this is about the minimum you need. Then break in the egg and add the oil and milk. Mix all together until you have a smooth batter.
Pop it in the microwave on high heat for 3-4 minutes. Mine took 3 1/2 minutes in our 800W basic Matsui machine. The sponge feels pretty wet, but is firm to the touch when cooked. Spoon into a bowl and enjoy with cream or ice-cream.
Next time I might mix up the batter in a jug for ease of stirring (although this would add to the washing up, always an important consideration I feel). And I’d quite like to try experimenting with making a lemon version. I’ll report back on that one. In the meantime, why not try it for pudding this evening?