chocolate pudding cups

  • 40g unsalted butter
  • 2 tablespoons raw cacao or cocoa powder
  • ¼ cup (60ml) maple syrup (pure and sweet)
  • 2 tablespoons milk 
  • 1 egg 
  • ⅓ cup (40g) almond meal (ground almonds) 
  • ½ teaspoon vanilla extract 
  1. Place the butter, cacao, maple and milk in a medium heatproof jug. Place in the microwave on high for 30 seconds. 
  2. Remove the jug from the microwave and, using a fork, whisk the mixture until it’s smooth. Break the egg into the jug and add the almond meal and vanilla. Whisk again until it’s all combined. Divide the mixture between 2 small microwave-safe mugs or ramekins. 
  3. Place both mugs in the microwave on high for 1 minute 20 seconds or until the puddings are set around the edges but still a bit wobbly in the middle. 
  4. Using a tea towel, carefully remove the puddings from the microwave (the mugs maybe hot to handle). Serve warm with vanilla-bean yoghurt or ice-cream on top, if you like. Makes 2

NOTE

Cups with metallic details don’t mix well with microwaves. Plain ceramic mugs are a good option. If you’re not sure if a mug is microwave-safe, just check with a grown-up.

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