Surprise Pud In A Mug (part 1) - Choc-nut mug pudding

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Meet the ultimate fuss-free dessert — it costs just $1 and cooks in 90 seconds flat. Instant pudding, anyone?

Choc-nut mug pudding

·         Makes 1 pudding

·         Time to make 5 min

Ingredient

·         2½ tablespoons self-raising fl our

·         3 teaspoons pure cocoa powder, plus extra, to dust

·         1 tablespoon almond meal

·         1½ tablespoons brown sugar, firmly packed

·         2 tablespoons fresh or frozen raspberries

·         2 tablespoons skim milk

·         1 egg

·         1 teaspoon sunflower oil

·         ¼ teaspoon vanilla extract

Don’t forget sunflower oil

Don’t forget sunflower oil

Recipe

·         Sift flour and cocoa powder into a small bowl. Stir almond meal and brown sugar through flour-cocoa mixture.

·         Add raspberries to bowl and stir to coat with dry mixture.

·         Whisk milk, egg, sunflower oil and vanilla extract in a separate small bowl. Add wet ingredients to dry ingredients and stir with a fork until just combined. (Don’t overmix or pud will be tough.)

·         Spoon mixture into a mug and transfer to microwave; cook on high for 70–90 seconds, or until pudding rises and top just sets. (Don’t overcook.)

·         Dust pudding with extra cocoa powder and serve immediately.

Cook’s tips

·         Give these puddings a unique flavour by replacing the almond meal with hazelnut meal. (You’ll find it in the cooking aisle of most supermarkets.)

·         In step 2, coat raspberries well with dry ingredients to stop them from falling to the bottom.

Per pudding 1360kJ/325cal Protein 12.0g Total Fat 12.7g Sat Fat 2.5g Carbs 39.7g Sugars 18.7g Fibre 3.1g Sodium 286mg Calcium 135mg Iron 2.4mg

Enjoy hot cocoa with a fresh raspberry burst

Enjoy hot cocoa with a fresh raspberry burst

 
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