Microwave Chocolate Sponge Pudding

This microwave chocolate sponge pudding is a really quick way to get a naughty chocolate fix in about 10 minutes!

It uses store cupboard ingredients, that you probably already have, so it's really economical too.

So, grab a couple of bowls, scales and a wooden spoon and decide whether you are sharing or not.

Enjoy.

Jump to:

• ❤️ Why you will love this recipe
• 🥘 Ingredients
• 🍽 Equipment
• 🔪 Instructions
• ⏲️ Cooking Time
• 🥗 Serve with
• 🥙 Substitutions
• 📖 Variations
• 🍣 Storage
• 🍱 Prepare in Advance
• 📋 Recipe
• Desserts
• 💬 Comments

Do you remember when you could still get sponge pudding in a tin that you just popped in the microwave? It was a perfect lazy dessert and satisfied my chocolate cravings. However, it seemed to take ages to open the tin, as you had to open both ends and then spend ages scraping off the sauce.

This microwave chocolate pudding version is quickly made by hand, then popped in the microwave to cook, with no nasty tin opener in sight.

Perfect for a last minute dessert when there's not much in the house, but also great for stress free entertaining, as you can just cook it when you are ready to serve.

The chocolate syrup keeps this pud deliciously moist.

All you have to do is decide if you want custard, cream or ice cream and enjoy.

❤️ Why you will love this recipe

• Cooks in 6 minutes.
• Easy to make by hand with just a bowl and spoon.
• Uses store cupboard ingredients.
• Family friendly.
• Prepare in advance.

💙 Save this recipe for later

Did you know? When you see the 💙on the right hand side, you can bookmark the page to save it for later, or share it too. This is also the best place to subscribe for weekly updates

🥘 Ingredients

Here are a few notes on the ingredients.

• Butter - this is a personal preference. Many people suggest unsalted butter for baking, but I often use salted butter. Make sure that the butter is soft or it will be difficult to cream. Alternatively, you can use baking spread or margarine, which will give a fluffier texture.
• Self raising flour - if you don't have this, simply add a teaspoon of baking powder to a 100g of flour, (3.5 ounces).
• Cocoa powder - use a good quality powder. Do not be tempted to use 'drinking chocolate' or similar, as the flavour will not be intense enough.

The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post.

🍽 Equipment

• 1 litre plastic or glass pudding basin or bowl of similar size, (ideally slightly larger)
• large bowl
• wooden spoon
• whisk
• pastry brush
• Electric mixer - optional
• Silicone spatula

🔪 Instructions

💭 Top Tip

• Grease the bowl with a little butter or vegetable oil with a pastry brush on the inside to stop the pudding from sticking. Add a tablespoon of flour and shake it around, then discard any excess. The flour should disappear with cooking, but you can use cocoa powder to dredge if you prefer.

Mix the cocoa and golden syrup together.

Add the syrup mix to the bowl.

Cream together the butter and sugar until pale and fluffy.

I find it's quick enough to do this by hand with a wooden spoon if the butter is soft enough.

Alternatively, use an electric mixer, especially if the butter is cold.

Break the eggs into a small bowl, one at a time and whisk before beating into the butter mixture.

Stir the cocoa powder and flour together until fully combined.

Use a large metal spoon to fold the flour into the cake mix.

Use a spatula to scrape the mixture onto the syrup in the pudding basin.

⏲️ Cooking Time

Cover with cling film and and cook on full power for 6 minutes (for a 600 watt microwave).

If you are using a plastic bowl, the cooking time will be shorter. I would start at 5 minutes.

Use a skewer to check that it is cooked. It sould come out clean.

Let the pudding rest for 2 minutes then slide a knife around the outside.

Turn out onto a plate to serve.

🥗 Serve with

• Custard - fresh vanilla custard is lovely with this, but for taste and value I prefer to make my own with Bird's custard powder.
• Cream - whipped cream or single cream.
• Ice cream - vanilla or your favourite flavour.

🥙 Substitutions

• Butter - use baking spread.
• Golden syrup - use light corn syrup or see the variations below.

📖 Variations

Leave out the cocoa out completely and replace with flour.

• Ginger - add 2 teaspoons of ground ginger in with the flour. You could also chop some crystalised ginger or stem ginger and add it with the flour.
• Lemon - add the zest of a lemon to the mix and add a tablespoon of juice to the syrup.
• Chocolate chip - fold 50 to 100 gramsof chocolate chips after you have added the flour.
• Apple - add a peeled chopped apple to the mix along with a teaspoon of cinnamon.
• Salted caramel - swap the syrup for salted caramel.
• Jam or marmalade - use these instead of the syrup.

🍣 Storage

• Refrigerator - cool to room temperature, cover the plate with the plastic bowl and refrigerate for up to 3 days.
• Freezer - wrap well and freeze for up to 3 months.
• To reheat - cut into individual portions and microwave on full power to warm through. Alternatively, add a little extra syrup to the bottom of the bowl, tip in the sponge and cook on high for a minute. This will keep the sponge from drying out.

🍱 Prepare in Advance

• Prepare the chocolate sponge pudding for the microwave and leave it at room temperature until you are ready to cook and serve.

More puddings like this

Or, for more ideas, see the desserts page

• Cabinet Pudding
• Chocolate Rice Pudding
• Buxton Pudding
• Apple and Fig Crumble
• Creamed Rice Pudding
• Macaroni Pudding
• Syrup Sponge Pudding
• Cranachan
• Butterscotch Tart
• Flummery
• Lemon Syllabub
• Eve's Pudding

📋 Recipe

🍲Food Safety

• Do not use the same utensils on cooked food, that previously touched raw meat.
• Wash hands after touching raw meat.
• Don't leave food sitting out at room temperature for extended periods.
• Never leave cooking food unattended.
• Use oils with high smoking point to avoid harmful compounds.
• Always have good ventilation when using gas.

Do you have a question or did you make the recipe?

Please leave a rating as it helps other readers to discover the dish. Your name and email are required to avoid spam comments; they are never used for any purpose or shared with third parties

However, due to spam comments, I do have to moderate each one, so don't worry if you cannot see your comment immediately. I'll publish your comments as soon as I can.