Microwave Oven Chocolate Pudding in a Cup

Do you ever have one of those evenings when after dinner you really feel like something chocolatey and sweet but did not make a pudding, well… this seriously quick and easy recipe will have you sufficiently satisfied in under 5 minutes.  Serve with a scoop of vanilla ice cream or cream.

Sorry not the prettiest of pictures. 😉

Chocolate Pudding in a Cup

Ingredients

60ml cake flour
60ml sugar
30ml cocoa powder
1ml salt
1 egg
45ml milk
45ml oil
5ml vanilla essence
45ml chocolate chips

Method

  1. Mix all the dry ingredients together.
  2. Add the egg, milk, oil and vanilla essence and whisk together.
  3. Pour into 2 cups and add the chocolate chips and just mix in.
  4. Cook on 100 percent power for 2½ to3 minutes.*
  5. Run a knife around the inside of the cups and turn out.

* Microwave oven cooking times vary, have a look here for some tips.

Nestle Cocoa Cupcakes

Not that I need another chocolate cake recipe in my arsenal BUT I just had to try the recipe which I found on the back of a Nestle cocoa wrapper and naturally turned them into cupcakes.  They were light, soft and spongy.  I was undecided on how to dress these airy treats – icing, glaze, caramel, whipped cream, jam, crunchy peanut butter, then I thought about a light dusting of icing sugar served with a scoop of ice cream would make a nice dessert.  Turns out our ate them undressed.

Nestle Cocoa Cupcakes

Ingredients

60ml cocoa
125ml hot water
250ml flour
10 ml baking powder
2.5ml salt
3 eggs seperated
60ml oil
220ml sugar
5ml vanilla essence

Method

  1. Preheat the oven to 200°C.
  2. Mix the cocoa with the water and allow to cool.
  3. Sift the flour baking powder and salt together.
  4. Combine the egg yolks, oil, sugar, vanilla essence and cocoa mixture
  5. Add the liquid ingredients to the dry ingredients and mix though.
  6. Beat the egg whites until stiff and fold gently into the cocoa mixture.
  7. Divide the mixture into 12 muffin tins lined with paper cases.
  8. Bakes for 12 to 15 minutes.

To Microwave – I did not try this metod

  1. Pour the mixture into a 21cm plastic ring mould.
  2. Microwave on medium high heat for 10 to 12 minutes.

Apple Sauce

We recently had friends over for an impromptu  dinner of rolled pork roasted in the Cobb with roasted veggies, creamy mashed spuds and a family favourite gravy.  All we needed to compliment this meal was Apple Sauce so I quickly whipped up a small batch.  Recipes just don’t get any easier than this.  It was fabulous and the quantity was perfect for 4 servings however the recipe can easily be doubled.

Apple Sauce

 

Ingredients

2 sweet red apples peeled cored and diced
5ml lemon juice
125ml apple juice

Method

  1. Place all the ingredients in a microwave dish, cover and cook on high for 10 minutes.
  2. Push through a sieve.

If you like a thinner consistency, stir through additional apple juice.

 

Microwave Oven Fudge

My microwave oven chapter would not be complete without 2 fudge recipes.  Last Friday I posted a Chocolate Fudge recipe and today’s is vanilla fudge.  Once you have tried these two recipes, I doubt you will ever make fudge on the stove top again!

Microwave Oven Fudge

 

Ingredients

750ml icing sugar sifted
397g condensed milk
100g butter
10ml vanilla essence

Method

  1. Grease a square tin with non-stick spray.
  2. Place the icing sugar, condensed milk and butter in a large glass jug and microwave on high for 2 minutes.
  3. Stir with a wire whisk and microwave for a further 10 minutes, beating with the whisk after 5 minutes.
  4. Add the vanilla essence and beat the mixture with a wooden spoon until it thickens.
  5. Pour the mixture into the tin and leave to cool.
  6. Once cooled cut into squares.

 

Submitted by:  Mandy Frielinghaus, Mauritius

Microwave oven Spur of the Moment Dessert

Love these fun ideas that work out to be a great success and with so few ingredients – even better!  Plus, this has to be the worlds quickest recipe ever!  If you are feeling adventurous, you can grate chocolate on top just before serving or heat your favourite jam/jelly to use as a glaze, or decorate with sliced fresh strawberries – the list is endless.

Microwave Oven Spur of the Moment Dessert

 

Ingredients

200g biscuits of choice
120g melted butter
500g yoghurt
397g tin condensed milk

Method

  1. Crush the biscuits and combine with the butter and press into a 3cm deep pie dish.
  2. Combine the yoghurt and condensed milk and pour over the crust.
  3. Bake on high power for 4 minutes.
  4. Refrigerate.

 

Submitted by:  Beryl Healy, Sundays River

Microwave Oven Chocolate Cake

This has to be hands down the quickest cake to bake, it takes just 6 minutes – don’t think you can beat that.  It is not quite as light as most cakes; it is however spongy and very moist and is ideal for last minute guests popping in for a tea time treat.

Microwave Oven Chocolate Cake

 

Ingredients

250ml cake flour
250ml sugar
12.5ml baking powder
Pinch of salt
40ml cocoa
3 eggs
12.5ml oil
5ml vanilla essence
250ml warm water

Method

  1. Combine all the dry ingredients.
  2. Combine all the wet ingredients.
  3. Mix the wet and dry ingredients together and bake in a ring pan for 6 minutes on high.
  4. Turn out of the ring and allow to cool.
  5. Ice with caramel or icing of your choice.

 

Submitted by:  Christine de Villiers, Port Elizabeth

Microwave Oven Buttermilk Rusks

We all enjoy a comforting rusk or two with a nice cup of tea or coffee and all the better when they are homemade.  These tasty treats are quicker to make than the traditional method, so a batch can be whipped up and ready in no time.

Microwave Oven Buttermilk Rusks

Ingredients 

500g cake flour
5ml bicarbonate of soda
5ml cream of tartar
5ml salt
5ml baking powder
200g brown sugar
130g butter
300ml buttermilk
5ml oil

Method

  1. Sift all the dry ingredients and then add the sugar.
  2. Rub the butter into the dry ingredients.
  3. Add the buttermilk, oil and combine.
  4. Roll the mixture into small balls, place in a microwave safe container and cook on high for 12 to 15 minutes.
  5. Allow to cool and then separate the rusks.
  6. Cook on low for 50 minutes or in a cool oven (100°C) until dry – about 3 hours.

Submitted by:  Christine de Villiers, Port Elizabeth

Microwave Oven Sago Pudding

There are two ways of enjoying sago pudding – one is baked in the oven and of a firm consistency and then there is the way I love it; all smooth and creamy – no guessing that this is yet another of my childhood favourites!  You can also sprinkle a little ground cinnamon on top just before serving and no need to worry if you don’t have a microwave oven, you can just as easily make this in a saucepan.

Sago Pudding

 

Ingredients 

25ml sago
1 litre milk
15ml sugar
Pinch of salt
1 egg beaten
5ml vanilla essence

Method

  1. Soak the sago in water for 15 minutes and then drain.
  2. Add the milk to the sago and boil on high until the sago is clear – approximately 10 minutes.
  3. Add the sugar and stir through.
  4. Add the egg slowly to the mixture and bring to the boil again.
  5. Add the vanilla essence and stir through.

 

Submitted by:  Val Olsen, Johannesburg

Microwave Oven Chocolate Fudge

Fudge just doesn’t get easier than this!  I was always sceptical about making fudge until my aunt introduced me to her recipe for making it in the microwave oven – perfection every single time!  Just try not make it too often. 😉

Microwave Oven Chocolate Fudge

 

Ingredients

1 tin condensed milk
2 cups sugar
125g butter
60ml cocoa
5ml vanilla essence
5ml vinegar

Method

  1. Combine all the ingredients except for the vanilla essence and vinegar in a large glass jug.
  2. Cook on high for 2 minutes and stir.
  3. Cook for a further 9 minutes on high stirring often.
  4. Add the vanilla essence and vinegar and mix through.
  5. Flatten the mixture into a greased baking tray.
  6. Once cool cut into squares.

 

Submitted by:  Christine de Villiers, Port Elizabeth

Microwave Oven Milk Tart – Recipe 2

Unlike yesterday’s recipe that has a pastry crust, this recipe has a biscuit base and uses condensed milk – all the same, with a cup of tea on the side, it also makes for a perfect afternoon treat.


Microwave Oven Milk Tart – Recipe 2

 

Ingredients

1 tin condensed milk
3 tins milk (use condensed milk tin)
4 tsp margarine
6 dstsp maizena (about 100ml)
a little extra milk
1 egg beaten
1 packet tennis biscuits
Cinnamon

Method

  1. Mix the condensed milk, milk and margarine together and microwave on high for 8 minutes, stirring after 4 minutes. (Times depend on the power of your microwave but have been averaged).
  2. Place a layer of tennis biscuits at the bottom of a large dish.
  3. Mix the maizena with a little milk and add the beaten egg. Mix well
  4. Add this to the hot mixture and microwave on high for at least 4 minutes, stirring after each minute. The mixture must be quite thick.
  5. Pour the mixture over the back of a spoon onto the biscuit base.
  6. Crumble a few tennis biscuits on top and sprinkle with cinnamon.

 

Submitted by:  Geoffrey Applewhite, Sundays River

Microwave Oven Milk Tart – Recipe 1

This fabulous recipe makes 2 tarts and freezes very well.  With a cup of tea on the side, it makes for a perfect afternoon treat.

Microwave Oven Milk Tart – Recipe 1

 

Ingredients

Pastry
125g margarine
½ cup soft brown sugar
1 egg
2 cups flour
2 tsp baking powder
Salt

Filling
4 cups milk
1 tbsp margarine
2½ tbsp maizena (cornstarch)
1 cup sugar
2½ tbsp flour
1 tsp vanilla essence
2 eggs

Method

Pastry

  1. Cream the margarine and the sugar.
  2. Add the egg, flour, baking powder and salt.
  3. Mix well and press into 2 tinfoil plates.
  4. Prick with a fork and cook on high/full power for approximately 3 minutes per shell.

Filling

  1. Boil the milk and margarine together on high for approximately 10 minutes (until boiling).
  2. Mix the rest of the ingredients to a smooth paste and add to the boiling milk and stir well.
  3. Return to the microwave for approximately 4 minutes on high, stirring once or twice.
  4. Pour into the shells and sprinkle with sugar and cinnamon.

 

Submitted by:  Dee Richards, Sundays River