- 40g of unsalted butter
- 2 tablespoons of raw cacao or cocoa powder
- 1/4 cup (60ml) of pure maple syrup
- 2 tablespoons of milk
- 1 egg
- 1/2 cup (40g) of almond meal (ground almonds)
- 1/2 teaspoon of vanilla extract
Place the butter, cacao, maple and milk in a medium heatproof jug. Place in the microwave on high for 30 seconds.
Remove the jug from the microwave and, using a fork, whisk the mixture until it’s smooth. Break the egg into the jug and add the almond meal and vanilla. Whisk again until it’s all combined. Divide the mixture between 2 small microwave-safe mugs or ramekins.
Place both mugs in the microwave on high for 1 minute 20 seconds or until the puddings are set around the edges but still a bit wobbly in the middle.
Using a tea towel, carefully remove the puddings from the microwave (the mugs may be hot to handle). Serve warm with vanilla-bean yoghurt or ice-cream on top, if you like.
Please note that it is best to use ceramic mugs rather than mugs with metallic details, as metals don't mix well with microwaves.
Article via Donna Hay
What should I serve it with?
Donna Hay recommends serving these pudding cups with thick cream, and we also love vanilla ice-cream! The ultimate combo.
I don't have any almond meal, what should I do?
The good news is, almond meal is just ground up almonds, not a special almond flour. If you have almonds, you've got almond meal. Just grind them up in a small food processor.