Molten chocolate microwave mug pudding

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Ingreadient

• 45g plain flour
• ½ tsp baking powder
• 25g cocoa powder
• 45g light brown soft sugar
• ¼ tsp sea salt flakes
• 40g unsalted butter
• 1 tsp instant coffee
• 20g (approx 25ml) vegetable oil
• 35g soured cream
• ¼ tsp vanilla extract
• 1 British Blacktail Free Range Medium Egg
• 40g Belgian 32% milk chocolate, chopped into small chunks
• 2 scoops vanilla ice cream, to serve

Step by step

1. Sift the flour, baking powder and cocoa powder into a medium bowl. Add the sugars and salt, then use a balloon whisk to combine.
2. Melt the butter in a few short bursts in the microwave. Dissolve the coffee in 25ml just-boiled water. Measure 1 tbsp of the hot coffee into the butter, add the oil, soured cream, vanilla and egg, then lightly whisk to combine. If it looks a little split, don’t panic.
3. Add the wet ingredients to the dry ones and use a balloon whisk to mix to a thick, smooth batter. Divide the batter between 2 x 300-350ml microwaveable mugs, add ½ the chopped chocolate to each one and briefly stir to incorporate into each portion of batter.
4. Place 1 pudding in the microwave at 800w for 1 minute to 1 minute 10 seconds, or until risen and puffed up, but a little gooey and molten around the edges. Remove from the microwave and wait 1 minute before serving with the ice cream (see tips). Repeat with the second pudding.