FESTIVE CHOCOLATE CREAM PUDDING - MICROWAVE
I made this for Christmas day lunch, experimenting with microwave recipes found in "Christmas Microwave Know-How". The recipes are designed for a 650/700 watt microwave, and mine is a little larger, so I adjusted cooking times accordingly, cooking for slightly shorter times than suggested. I was very pleased with how simple it was to turn out an attractive and delicious pudding! The original recipe called for 2 tsp of instant coffee powder, but my children don't care for coffee, so I subbed 2 tsp of cocoa powder instead, for a chocolate pudding. Next time, I will fold in some chopped chocolate, or chocolate chips, for a richer pudding. I might also substitute some of the milk for cream, maybe about 150 ml. A tblsp of rum might be nice too!
Provided by Karen Elizabeth
Categories Dessert
Time 14m
Yield 6 serving(s)
Number Of Ingredients 8
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!
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