Chocolate Orange Microwave Pudding
11 brave souls tried this before you
Ever found yourself craving something sweet, but the thought of firing up the oven feels like preparing for a space mission?
Well, buckle up, because we’re about to make a Chocolate Orange Microwave Pudding that’s almost too easy to mess up – I mean, almost.
Verdict: It’s a thumbs-up, but we’re not starting a bakery anytime soon.
We’re using half a packet of chocolate sponge mix because who has the time (or the skill) for anything more? And because we’re feeling fancy, we’re throwing in some orange-flavored chocolate. It’s like the Christmas pudding’s cool, less complicated cousin.
Disclaimer: If you’ve got a pantry full of baking ingredients and you’re feeling brave, by all means, make the sponge mix from scratch. But no judgment here if you don’t. This recipe is for those of us who aspire to create a three-course Christmas dinner without breaking the bank or a sweat.
Ingredients
A smidge of vegetable oil for greasing. We’re not swimming in it.
½ x 400g of "I can’t believe it’s not homemade" chocolate sponge mix
1 medium egg (you’ve got this)
½ an orange worth of zest, finely grated (because we’re classy)
Custard, cream, or ice cream – pick your poison
For the Overachievers – The Topping:
100g of orange-flavored milk chocolate (the kind you’d binge-eat during a Netflix marathon)
Fresh orange zest if you’re feeling extra
Directions
Prepare the Vessel: Grab a 1-litre microwaveable pudding basin (about 17cm across, but who’s measuring?) and oil that bad boy generously. Cut a small circle of baking paper and stick it at the bottom – trust me, it’s a game-changer.
Make the “Batter” (if we can even call it that): In a bowl, chuck in 200g of the cake mix, add the egg, and throw in 4 tablespoons of cold water (or just follow the packet instructions – no judgment). Whisk it with electric beaters for 2 minutes or until your arm gets tired. Then, stir in the orange zest like a pro.
The Moment of Truth: Spoon the batter into the basin. Make sure it’s only filled halfway, or else you’ll have a microwave disaster on your hands.
Nuke It: Cook uncovered on HIGH for 3 minutes and 30 seconds if you’re rocking an 800W microwave, or 2 minutes and 50 seconds for a 1000W microwave. If your microwave is from another dimension, you might need to wing it.
Let It Rest (it’s had a hard day): Using oven mitts (because we’re not savages), take the pudding out and let it sit while you make the sauce.
Sauce Time: Put the chocolate in a bowl and microwave on HIGH for 1 minute. Give it a stir, then blast it for another 20-30 seconds. Don’t let it burn; we’re not making a campfire here. Stir until it’s smoother than your pickup lines.
The Grand Finale: Turn the pudding onto a plate, peel off the baking paper like you’re unveiling a masterpiece, and pour the chocolate sauce over it. Add some extra zest if you’re feeling zesty. Serve with whatever you’ve got in the fridge.
If your cake mix looks lumpy, give it a good sift. We want smooth sailing.
Ingredients are on a budget here. We’re not making a Michelin-star dessert.
Tinned custard is your friend if you’re pinching pennies. Cream or ice cream if you’re feeling bougie.
If your pudding basin is on strike and you don’t have the right size, any microwaveable dish will do. Just adjust the cooking time and keep an eye on it.
Don’t forget about the rest of the cake mix. Seal it, use it, or freeze it for a rainy day. It’s versatile like that.
And there you have it, a dessert that’s almost foolproof, almost gourmet, and almost impressive. Cheers to our baking adventure – we’ve earned it!
Ever opened your pantry, ready to conquer a recipe, only to realize you're missing half the ingredients? Yeah, me too.
Vegetable Oil: If the vegetable oil decided to play hide and seek right when you needed it, just grab some melted butter or any other oil lying around. It’s all slippery, it’ll work.
Chocolate Sponge Mix: No cake mix? No problem. Use any chocolate cake recipe you have (or can find on the internet), and measure out your dignity and 200g of the batter.
Medium Egg: If your chickens are on strike and you’re out of eggs, a quarter cup of unsweetened applesauce or mashed bananas should do the trick. It might taste a little funky, but hey, it’s a dessert adventure.
Orange Zest: Out of oranges? Lemon zest can step up to the plate. It's still citrus; it's practically the same thing, right?
Orange-flavored Chocolate: Can't find or just don’t fancy the orange vibe today? Regular milk chocolate is just as good. You might lose the posh factor, but it’ll still satisfy that sweet tooth.
Now, on the off chance that this dessert doesn’t disappear in one go (I know, it’s a stretch), here's how to deal with the aftermath:
Pudding: Wrap it up tight and chuck it in the fridge. It’ll last a couple of days, but let’s be real, it probably won’t taste as good as it did fresh out of the microwave. Still, desperate times call for desperate measures.
Orange-flavored Chocolate: If you’ve got leftover chocolate (because you practiced restraint, well done), keep it for the next Netflix binge. It makes a great snack.
Cake Mix: Seal it, store it, and make a mental note to use it before it turns into a science experiment. Or, make another pudding. I mean, why not?