Waitrose and Partners
Molten chocolate microwave mug pudding

Molten chocolate microwave mug pudding

Steph Blackwell's recipe gives a rich, moist chocolate sponge studded with melty chocolate chunks, which becomes enrobed in a velvety chocolate sauce; paired with ice cream, it’s simply heavenly.

4.5 out of 5 stars(6) Rate this recipe
  • Serves2
  • CourseDessert
  • Prepare10 mins
  • Cook1 min
  • Total time11 mins
  • Plusresting

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  • 45g plain flour
  • ½ tsp baking powder
  • 25g cocoa powder
  • 45g light brown soft sugar
  • ¼ tsp sea salt flakes
  • 40g unsalted butter
  • 1 tsp instant coffee
  • 20g (approx 25ml) vegetable oil
  • 35g soured cream
  • ¼ tsp vanilla extract
  • 1 British Blacktail Free Range Medium Egg
  • 40g Belgian 32% milk chocolate, chopped into small chunks
  • 2 scoops vanilla ice cream, to serve


  1. Sift the flour, baking powder and cocoa powder into a medium bowl. Add the sugars and salt, then use a balloon whisk to combine.

  2. Melt the butter in a few short bursts in the microwave. Dissolve the coffee in 25ml just-boiled water. Measure 1 tbsp of the hot coffee into the butter, add the oil, soured cream, vanilla and egg, then lightly whisk to combine. If it looks a little split, don’t panic.

  3. Add the wet ingredients to the dry ones and use a balloon whisk to mix to a thick, smooth batter. Divide the batter between 2 x 300-350ml microwaveable mugs, add ½ the chopped chocolate to each one and briefly stir to incorporate into each portion of batter.

  4. Place 1 pudding in the microwave at 800w for 1 minute to 1 minute 10 seconds, or until risen and puffed up, but a little gooey and molten around the edges. Remove from the microwave and wait 1 minute before serving with the ice cream (see tips). Repeat with the second pudding.

Cook’s tip

Remove all the lumps from the sugars. This isn’t always necessary, but here you want to make sure the batter is completely lump-free before combining into the batter. You can serve in the mug, topped with ice cream, or for a plated dessert, wait 1 minute after cooking as directed, then run a knife around the outside of the cake and plop out onto a plate. Use a spatula to scoop out the residual sauce, then serve with a dollop of ice cream on the side. 


Typical values per serving when made using specific products in recipe


3,672kJ/ 880kcals



Saturated Fat












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