A rich, chocolate sponge with its own gooey sauce hidden beneath – made and served straight in a mug. It’s quick, comforting, and deeply chocolatey with minimal effort.
Main INGREDIENTS
- Dairy
Ingredients
Method
Ingredients
- 250ml milk
- 2 free-range eggs
- 90g butter melted and cooled
- 120g self-raising flour
- 4 tablespoons cocoa powder
- 220g light brown sugar
Sauce:
- 2 tablespoons cocoa powder
- 135g brown sugar
- 150ml boiling water
- Crème fraiche to serve
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Method
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1In a large bowl, whisk together the milk, eggs, and melted butter. Add the flour, cocoa powder, and brown sugar, and stir until a smooth batter forms. Divide the batter between 4 greased Le Creuset Stoneware 380ml U Mug and 350ml London Mugs.
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2In a separate bowl, mix the cocoa powder and brown sugar for the sauce. Sprinkle this dry mixture evenly over each mug of batter.
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3Carefully divide the boiling water between the 4 mugs by pouring over the back of a spoon, directly onto the surface of each pudding. Make sure the mugs are no more than just over halfway full, or the mixture will overflow whilst baking.
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4Place mugs on a tray and bake at 180°C for 20 minutes. Check the puddings then bake for a further 12 minutes until risen and firm on top. Serve immediately with a spoonful of crème fraiche or a scoop of vanilla ice cream.
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5A decadent chocolate dessert with a surprise saucy centre – made to enjoy straight from the mug.
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