Decadent Mocha Pudding

Here’s a ridiculously easy, deliciously decadent coffee-chocolate pudding that uses ingredients that are always in the grocery cupboard, and which is impressive enough to serve to impromptu guests. Served with thin pouring cream to soak into the gooey, chocolaty richness, this pudding has to be tasted to be believed!

 I can’t remember where I got the recipe, but it’s one of my repertoire of microwave puddings, which I fall back on in an emergency (tonight may well be such an emergency – I am feeling chocolate deprived) .

My daughter NJ loves making this pud, and it has become one of her signature dishes – I think she can make it from memory! 

 Mocha Pudding


 120 grs flour

15 mls baking powder

50 grs butter

150 grs brown sugar

1 egg


30 mls cocoa

3 mls vanilla essence

5-7 mls coffee powder

170 mls milk


 250 mls hot water

100 grs soft brown sugar

30 mls cocoa

5 mls coffee powder


  • Place all the ingredients into a glass bowl or jug, whisk well to blend
  • Microwave on high for 3 minutes, whisk again until the sugar is dissolved, and set aside



  • Cream the butter and sugar, beat in the egg and essence
  • Add the dry ingredients, alternating with the milk
  • Spoon into a greased glass dish, microwave for 2 minutes, and whisk well (that’s right, you whisk the semi-cooked pudding!)
  • Microwave for another 3 minutes, then pour the syrup onto the pudding over the back of a spoon.
  • Microwave on medium-high for 10-12 minutes.
  • Cover the pudding when cooked (use a plate or some tinfoil), and allow to stand for 3-5 minutes.
  • Serve with thin pouring cream or custard.




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