Festive Chocolate Cream Pudding Microwave Recipes

Steps:

• In a 4 cup microwave safe glass container combine dry stuff, then stir in the wet stuff.
• Cook on high for 2 minutes, then whisk the mixture.
• Cook on high one more minute at a time, whisking after each minute, until thickened.
• Once it's almost thick, you should go for 15- 30 seconds at a time.
• Allow to cool if you can wait!

Steps:

• Sift together the brown sugar, cornflour, plain flour and cocoa powder, and then whisk together with the milk in a large bowl.
• Microwave at 100% (High) for 7 - 71/2 minutes, until thick, whisking every 2 minutes.
• Lightly beat the egg yolks, and mix in 6 tbls of the hot custard. Blend thoroughly, then stir the yolk mixture into the remaining custard.
• Microwave on High for another 1 - 2 minutes, or until thick. Beat in the butter, then cover with cling film and cool.
• Whisk the egg white until stiff, and fold into the custard. Pour into individual glasses. You might like to top it with a swirl of whipped cream!

Steps:

• In a microwave-safe bowl, whisk together the sugar, cocoa and cornstarch. Whisk in milk a little at a time so the mixture does not have any dry lumps.
• Place in the microwave, and cook for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring between cooking times for 2 to 4 minutes, or until shiny and thick. Stir in vanilla.
• Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and chill in the refrigerator. Serve cold.

Steps:

• Grease a 1.5Litre/6 cup capacity microwave safe bowl.
• Beat butter and sugar in a small bowl with an electric mixer until light and fluffy.
• Add eggs, 1 at a time, beating well between additions.
• Beat in the golden syrup and essence.
• Stir in fruit, pie apples, sifted flour and spices, bread crumbs and sherry.
• Spoon mixture into the prepared bowl. Cook, uncovered, on Low 30% for about 35 minutes or until cooked when tested.
• Stand for 15 before serving.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Butter a 22 x 31cm or similar Swiss roll tin, then line with buttered baking paper. Tip in 1 tbsp cocoa, turn the tin until it's evenly coated, then tap out any excess.
• For the sponge, beat the eggs and sugar with electric beaters for 7 mins, or until thick enough to hold a trail. Fold in flour and cocoa, then swirl in butter and fold through. Tip into the tin, bake for 10 mins until just firm, then cool under a clean tea towel.
• For the mousse, beat the egg yolks with the sugar until thick and pale. Melt the chocolate and loosely whip the cream until it just holds its shape. Quickly beat half the cream and all of the chocolate into the egg mix, then gently fold in the rest of the cream. Whisk the egg whites until softly peaked, then fold in.
• Grease a 1.4 litre/2½ pint basin with a little oil. Line with cling film, letting it overhang. To build the pudding, cut a circle of sponge to fit the bottom of the basin and put it in. Cut seven sloping rectangles about 10cm long from the sponge and fit them tightly together around the bowl. Sprinkle with most of the coffee and Tia Maria mix. Fill the bowl halfway with the mousse then, using what's left of the sponge, top the mousse with a snug-fitting circle of cake. Sprinkle with remaining coffee mix. Spoon in the rest of the mousse, then cover with the overhanging cling film. Chill for at least 4 hrs until firm (ideally overnight), then turn onto a plate.
• For the topping, heat all the ingredients gently in a bowl over a pan of simmering water until the chocolate melts. Leave to cool, stirring occasionally, until thick and glossy. Spread all over the turned-out pudding, then top with the chocolate-coated cocoa beans and chocolate curls.

Steps:

• Place butter in a microwave proof dish, melt on high for 1 minute.
• Stir in sifted flour, cocoa, sugar ,milk and vanilla.
• Beat until smooth with a wooden spoon.
• Sprinkle with sifted cocoa & brown sugar.
• Pour over boiling water.
• Cook on high for 12 minutes (watch incase it boils over).
• Let stand 5 minutes before serving.
• Serve with ice cream or cream.