I don’t typically cook using the microwave; it’s my glorified butter melter or defroster. However there is the odd time when something cooked in the microwave meets a need. Usually that need (okay, maybe a ‘want’) is something sweet and satisfying that can be prepared and ready to eat in as little time as possible. One of my go-to recipes I used to make pre-low carb days was a ‘self-saucing spongy chocolate pudding’ made in the microwave. I wanted something similar, but what I ended up with is even better. The original took 8 minutes to cook; my healthier version takes only 3 minutes and mixing it up couldn’t be simpler.
It is not self-saucing like the one I used to make – the one that was full of white sugar, brown sugar, and white wheat flour. No, this one has no sauce, but it is incredibly moist and soft and rich and…DELICIOUS. It does not need a sauce. In fact my husband reckons I nailed the flavour in comparison with the old version.
It took me several makes of the dessert to get it right, with each trial being an improvement upon the previous effort, but still not ‘there’. I finally succeeded and in our opinion, it was a worthwhile process.
The only downside to this dessert is that it is so dark and rich, it is very difficult to photograph. Dark brown against white – not the easiest subject matter. I toyed with getting out my big girl’s camera for a mere moment, before I dove in with my spoon and in short order there remained nothing to photograph except an empty dessert bowl. *blush*
I’m too excited about this recipe so I’m just going to jump into sharing it right now.
Chocolate Steamed Pudding in a Mug
♥ Ingredients ♥
butter for greasing
1 large egg
1/4 t vanilla
3 T buttermilk
2 T Dutch processed cocoa powder
2 T erythritol/stevia blend (or sweetener of choice)
1/2 t baking powder
2 T Almond flour
1.5 T Coconut flour
1 t erythritol/stevia blend
3/4 t Dutch processed cocoa powder
2 t butter
2 drops of vanilla
1/4 C boiling water
♥ Method ♥
Grease an oversized cup or small bowl with some butter. Set aside.
In a small bowl beat the egg with a fork until well blended.
Add sweetener, vanilla, and buttermilk. Mix again.
Add cocoa, baking powder, and both flours. Break any lumps of coconut flour up with the fork as you continue mixing. Stir until all ingredients are amalgamated together.
Scrape mixture out into the buttered cup or bowl.
Dot the surface of the cake batter with the butter. Sprinkle the additional measure of cocoa and sweetener over top.
Add the 2 drops of vanilla to the boiling water and gently pour it over the pudding batter. Cover the cup in microwave safe cling film and poke 4 small holes in the top.
Microwave at 100% for 3 minutes (based on a 1000 watt oven). Adjust cooking times to suit your own appliance. The pudding should appear slightly underdone – a little wet looking and not entirely set in the middle. It will firm up a bit more in between the end of the cooking time and eating it. The vessel (size and thickness) used to cook the pudding may also impact upon cooking times.
Serve with cream, either runny or whipped and enjoy.
Please note that if choosing to use regular cocoa powder for this recipe it will not be as rich as my version. It may also have bitter notes and require a tad more sweetness to counteract that.
If you do not have buttermilk, you may substitute any other milk of your choice, but the texture will be less “spongey”.
I think I’ll just have to make this again tonight as putting up the photos has made my mouth water.
I’d love you to try this recipe. Please share some feedback if you do, as I’d love to hear from you.
Happy, healthy eating,