Do you have a Christingle orange left over? Turn it into a delicious and indulgent dessert with this quick and easy Microwave Chocolate Orange Pudding! This simple recipe is perfect for a cosy treat, and you can even use mugs or tea cups to make individual portions.
Ingredients:
- 2 oz sugar (dark brown is great, but any sugar works)
- 2 oz butter
- 1 Christingle orange (grated rind and juice – don’t forget to remove the red tape before grating!)
- 1 egg
- 3 oz self-raising flour
- 2 tablespoons cocoa powder
Instructions:
- Prepare the Mixture:
- Beat the sugar, butter, and grated orange rind together in a bowl until creamy.
- Beat in the egg.
- Gradually mix in the flour, cocoa powder, and orange juice until you have a smooth batter.
- Portion the Batter:
- Spoon the mixture into a microwave-safe bowl or several smaller containers, such as mugs or tea cups. Fill each container no more than halfway to allow room for the pudding to rise.
- Microwave the Pudding:
- Loosely cover the bowls or mugs with a plate or microwaveable clingfilm.
- Microwave on high for 2–3 minutes, or until the pudding is cooked through. Smaller portions will cook faster, so keep an eye on them to avoid overcooking.
- Optional Freezing Tip:
- Freeze uncooked puddings in their bowls or mugs, then microwave directly from frozen when you’re ready to enjoy them.
It is simple to make this easy chocolate pudding recipe dairy-free by substituting the butter for vegan alternative.
Serving Suggestions:
Serve warm with a drizzle of cream, a scoop of ice cream, custard, vanilla yoghurt or whipped cream. Top with a dusting of powdered sugar or chocolate chips for an extra touch of indulgence.
This Microwave Chocolate Pudding is a quick, fun way to repurpose your Christingle orange into a sweet, satisfying treat! It’s an easy recipe for kids to help with and a delicious way to enjoy the festive season.
It is such a versatile recipe and my kids love a mug cake and they don’t get much simpler of quicker than this!
Microwave Chocolate Orange Pudding
Ingredients
- 2 oz sugar dark brown is great, but any sugar works
- 2 oz butter
- 1 Christingle orange grated rind and juice – don’t forget to remove the red tape before grating and give it a wash!
- 1 egg
- 3 oz self-raising flour
- 2 tablespoons cocoa powder
Instructions
- Prepare the Mixture: Beat the sugar, butter, and grated orange rind together in a bowl until creamy.
- Beat in the egg.
- Gradually mix in the flour, cocoa powder, and orange juice until you have a smooth batter.
- Portion the Batter: Spoon the mixture into a microwave-safe bowl or several smaller containers, such as mugs or tea cups. Fill each container no more than halfway to allow room for the pudding to rise.
- Spoon the mixture into a microwave-safe bowl or several smaller containers, such as mugs or tea cups. Fill each container no more than halfway to allow room for the pudding to rise.
- Microwave the Pudding: Loosely cover the bowls or mugs with a plate or microwaveable clingfilm.
- Microwave on high for 2–3 minutes, or until the pudding is cooked through. Smaller portions will cook faster, so keep an eye on them to avoid overcooking.
Recipe Notes
Freezing Tip: Freeze uncooked puddings in their bowls or mugs, then microwave directly from frozen when you’re ready to enjoy them.
Serving Suggestions: Serve warm with a drizzle of cream, a scoop of ice cream, or a dusting of powdered sugar for an extra touch of indulgence.
