Ingredients for Castle Pudding
- 50g (1/2 stick) softened butter
- Brown Sugar
- 1 large egg
- 100g (1 cup) self-raising flour (or substitute with 75g (2/3 cup) all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt)
- 125ml (1/2 cup) milk
- 15g (2 tbsp) unsweetened cocoa powder
- 50ml (1/4 cup) hot water
- Vanilla Essence
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How to Make Castle Pudding
- Grease 5 (4-ounce) ramekins.
- Preheat your microwave.
- In a mixing bowl, cream together 50g (1/2 stick) softened butter and 50g (1/4 cup) granulated sugar until light and fluffy.
- Beat in 1 large egg until well combined.
- Gently fold in 100g (1 cup) self-raising flour (or substitute with 75g (2/3 cup) all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt) and 125ml (1/2 cup) milk until just combined. Do not overmix.
- Spoon 1 tablespoon of the batter into each ramekin.
- In a separate bowl, whisk together the remaining batter with 15g (2 tbsp) unsweetened cocoa powder, 1 tsp vanilla extract, and 50ml (1/4 cup) hot water until smooth.
- Top each ramekin with a spoonful of the chocolate mixture, creating a swirl effect with a spoon.
- Arrange the ramekins evenly around the edge of a microwave-safe turntable.
- Microwave on medium-high power for 4-6 minutes, or until the puddings are cooked through and springy to the touch. Cooking times may vary depending on your microwave.
- Carefully remove the ramekins from the microwave. They will be hot!
- Let the puddings stand for 1-2 minutes to cool slightly before serving.
- Gently run a knife around the edges of each pudding.
- Invert each ramekin onto a plate. The pudding should easily release with a little tap.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
48g
Fat
31g
Carbs
7g
