Recipe of the month: Five-minute chocolate pudding

March 31 2020
Recipe of the month: Five-minute chocolate pudding

With Ann Murray of Cooking4 cookery school in Chipping Sodbury

WITH all the anxiety over the coronavirus and the thousands of words that have been written about it, I have decided to give you an offering to make you feel better. I hope.

It is a chocolate sponge pudding, which can be made from start to finish in only 5 minutes. And without being flippant, chocolate always makes me feel in a better frame of mind. It’s something to do with the fact that eating chocolate releases the same chemicals in the blood as those released when one is falling in love!

Dramatic events always bring out the best and the worst in people. Across the country communities are pulling together to help the most vulnerable with food deliveries and human interaction. Jon and Lorraine of Howell’s Family Butchers in Chipping Sodbury are offering to make deliveries to those who need it and those from the Bird Cage in Yate are making and delivering soup free of charge to the vulnerable.

At a time when small businesses are suffering it would be good to support them and others like Wendy, from the Health Food Shop in Chipping Sodbury, when buying food.

I’m sure many more people will be getting involved and helping where they can.

And then there’s those who are only thinking of themselves and stockpiling. This is what is creating the shortages, which we certainly don’t want. I’ll say no more.

Winston Churchill is reputed to have said Britain could never have won the war without tea, so I’m off to make that magical beverage AND a chocolate pudding, which should be ready by the time the tea has brewed.

Morale-lifting 5 minute chocolate sponge pudding


Serves 2 – or 1 chocoholic



  • 2 tablespoons self-raising flour

  • 2 tablespoons golden caster sugar

  • 1 tablespoons good quality cocoa (I like Green and Blacks)

  • 1 large egg, preferably free-range

  • 1 tablespoon milk

  • 1 ½ tablespoons melted unsalted butter, about ½ oz or 12g

  • 1 ½ level tablespoons chocolate chips (I like to use plain chocolate ones)

  • 2 large teacups or ramekins or 1 large mug – microwave safe


Here’s what you do:

  1. Measure all the dry ingredients and tip into a medium sized bowl.

  2. Mix well. Add the egg and mix thoroughly.

  3. Pour in the milk and oil and mix well.

  4. Add the chocolate chips and mix again.

  5. If you intend to turn the cake onto a plate, line the bottom of the mug with a circle of non-stick baking parchment to make turning out easier. Grease the mug with a butter paper and then a shake of flour.

  6. Pour mixture into your cup/s.

  7. Put your cup/s in the microwave and cook for 1 min on HIGH at 1000 watts.

  8. Remove from the microwave and stand for 1 min to finish cooking.

  9. Tip each pudding out onto a plate.

  10. Decorate with raspberries/strawberries in summer, tangerines in winter and a scoop of quality vanilla ice cream, pouring cream or squidgy cream.

  11. Then eat – straight away! Microwavable sponges do go hard very quickly if not eaten immediately.