Full ingredients list:
2 1/2 tablespoons self-raising flour
3 teaspoons pure cocoa powder, plus extra, to dust
1 tablespoon almond meal
1 1/2 tablespoons brown sugar, firmly packed
2 tablespoons fresh or frozen raspberries
2 tablespoons skim milk
1 teaspoon sunflower oil
1/4 teaspoon vanilla extract
Nutritional information (per serve)
Instructions and steps:
Step 1 Sift flour and cocoa powder into a small bowl. Stir almond meal and brown sugar through flour–cocoa mixture.
Step 2 Add raspberries to bowl and stir to coat with dry mixture.
Step 3 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.)
Step 4 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.)
Step 5 Dust pudding with extra cocoa powder and serve immediately.
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.
About this recipe
First published: July 2014