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Easy Chocolate Mug Puddings

This recipe really needs to come with a *warning, as these Chocolate Mug Puddings are ridiculously (and dangerously) easy to make and only take minutes to create.

I had never made a mug pudding before, though something about the current situation in the world and the days turning colder here in Australia really had me craving the comfort of holding a warm mug of rich chocolate gooeyness in my hands.

Something simple to make me feel safe and secure.

Above left: Butter, maple syrup, milk and cocoa all bound for the bowl to be mixed together / Above right: Once combined, the almond meal and an egg are added and all stirred together by hand. It really is so easy and simple.

Butter, pure maple syrup, dark cacao and aromatic vanilla combined together, then a throw of almond meal and a crack of a freerange egg and you are almost done.

No whisking machines or loud mixing tools, just the quiet rhythm of gently combining the ingredients by hand in a bowl.

Above left: Scraping out the last bits of the mixture into a pair of The Stoneware Mugs, it all adds up, especially when it is this good / Above right: Dolloping the baked mug puddings with vanilla bean yoghurt and hunkering down.

This recipe calls for a microwave, though I actually don’t own a microwave, so I baked my puddings in a preheated oven at 180 degrees –  which took an extra 5 minutes, yawn – so sloooow, kidding.

If you have a microwave they will be even quicker.

Above: Nothing more comforting that a warm mug of goodness.

Once they are firm around the edges and soft in the middle the are ready. Grab a nice clean teatowel or fresh linen napkin and place around the handle, as they will be hot to touch, plus the fabric will keep them warm as you enjoy them.

I serve mine with a dollop of vanilla bean yoghurt or ice-cream, but they are perfectly delicious without anything extra.

The recipe makes two, but I warn you, you will be wanting to make another round just as you finish this one off.

Above left: The Chocolate Mug Pudding recipe card / Above right: All warm, straight from the oven.

Such a beautiful dark and decadent treat to hold in your hands while blocking the real world out. I usually play this Slow Sound playlist I made recently and try to be in the moment.

Enjoy, and don’t blame me, I did warn you, kinda

Kara x

p.s. Inspired by these times, I have just added  The Stoneware Mug into my shop.

 

INGREDIENTS

  • 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

METHOD

  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

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